RECIPE: Eggplant-Chickpea Stew

[Guest guest]

Another recipe from my ediets menu plan. I had it for supper last night. The

recipe is good as it is, but I changed it a bit by adding curry powder to taste

so i had an indian curry of sorts. It's supposed to be one serving, but

it's so big it can almost be split into two.

 

Ingredients:

1/2 eggplant, small (approximately 1 pound)

1/4 small onion

1/4 bell pepper

1/2 clove garlic

1/2 medium size fresh tomato

1/2 cup chickpeas (garbanzo beans) canned, low sodium, rinsed and drained

3 oz. firm tofu

1/2 tsp. paprika

1/2 tsp. dried parsley

1/4 cup tomato sauce, low sodium

1/3 tbsp. olive oil

 

Directions:

Drain and cube tofu, set aside. Peel and chop eggplant into bite-sized

cubes; chop onion, bell pepper, tomato, and mince garlic, set aside. Drain and

rinse chickpeas to remove excess sodium and set aside. In a large nonstick

skillet, heat oil on low-medium heat and cook eggplant, turning cubes every few

minutes, until golden, about 8-10 minutes. Remove from skillet and reserve.

Spray skillet with cooking spray, add tofu, onion and pepper and sauté until

onion is lightly browned, about 5-7 minutes, adding the garlic during the last

few minutes. Stir in the chopped tomato, tomato sauce, paprika and parsley.

Reduce heat to medium-low, add eggplant and chickpeas and simmer, covered, for

about 10-12 minutes, stirring occasionally. Serve.

 

 

Megan Milligan

yasminduran

http://www.desertrosemusings.com (some parts still under construction)