Eggplant Compote

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Fine Cooking


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Pinch ground coriander

1 Tbs. vinegar (red-wine, sherry, or balsamic)

1 Tbs. each chopped fresh parsley and mint

1 medium eggplant (about 1 lb.), peeled and sliced 1/2 inch thick crosswise

Pinch ground cumin

A few grinds black pepper

1 large or 2 medium shallots, thinly sliced

1/4 tsp. kosher salt; more to taste

1/4 cup extra-virgin olive oil

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