VCE: Eggplant Stew With Tomatoes, Peppers, And Chickpea

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* Exported from MasterCook *

 

Eggplant Stew With Tomatoes, Peppers, And Chickpeas

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 249

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound eggplant -- up to 1 1/2

6 tablespoons olive oil

1 large red onion

diced into 1/2-inch squares

1 large yellow or red bell pepper

cut into 1-inch triangles

2 teaspoons paprika

2 plump garlic cloves -- thinly sliced

2 tablespoons tomato paste

5 plum tomatoes -- peeled

quartered lengthwise and seeded

15 ounces canned chickpeas -- rinsed

Salt and freshly milled pepper

1/4 cup coarsely chopped parsley

 

SERVES 4

 

This summer dish is an easy one to make. Serve it over the Saffron NoodIe

Cake (see separate recipe), a rice pilaf or with bulgur.

 

Cut the eggplant lengthwise into 1/2-inch slabs, then crosswise into

1/2-inch sticks. Heat 1/4 cup oil in a wide skillet over high heat until

hazy. Add the eggplant and stir to distribute the oil. Cook, turning the

pieces every few minutes, until golden, about 10 minutes.

 

Heat the remaining oil in a Dutch oven over medium-high heat. Add the

onion, pepper, and paprika and sauté until the onion is lightly browned

around the edges, 8 to 10 minutes, adding the garlic during the last few

minutes. Stir in the tomato paste, fry it for a minute, then moisten with

a few tablespoons water and scrape up the juices from the bottom of the

pan. Add the tomatoes, eggplant, chickpeas, 1 cup water, 1 teaspoon salt,

and pepper. Lower the heat and simmer, covered, for 20 minutes, stirring

once or twice. Stir in the chopped parsley and serve.

 

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