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3 Tbsp. vegetable oil
3/4 chopped onion
1 clove garlic, minced
1 small eggplant, cut into
1/2-inch pieces
2 tomatoes, chopped
1/2 tsp. salt (optional)
1/4 tsp. ground cumin
dash of ground red pepper
1 Tbsp. lemon juice
1 Tbsp. chopped fresh

In large skillet, heat oil over medium high heat. Add
onion and garlic, saute 2 minutes or until tender. Add egg-
plant, saute 4 minutes or until tender. Add tomatoes, salt,
cumin and pepper. Cook until tomatoes have softened, about 1
minute. Place in bowl, cover and chill. Before serving, stir
in lemon juice and coriander. (Makes about 3 cups.)

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