Moroccan Eggplant with Tomatoes

Eggplant is tricky to cook because its spongy texture soaks up so much oil that it can become greasy. The solution is to use the "sweating" technique, which means to sauté the vegetable quickly, then cover the pan so it softens in its own juices. That way the natural eggplant flavor really shines through. Another tip with eggplant is to pare off only part of the skin so that some of the pieces become soft and some stay firmer when cooked. To serve this Moroccan dish as a vegetarian main course, ladle over cooked couscous or rice pilaf and sprinkle with a little feta cheese. Or, serve it as an accompaniment to grilled lamb or lamb chops.