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Dried sweet paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/2 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid sweet paprika, please tap it and change its rating to Red.

Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.

Dried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.






Toss the eggplant cubes with 1 tsp salt in a colander and let them sit for 10 minutes, then pat dry with paper towels.
Heat 3 tbsp olive oil in a large (12-inch) skillet or wide saucepan over medium-high heat until shimmering. Add the eggplant in a single layer and cook, stirring occasionally, until golden and softened on most sides, about 10–12 minutes.
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