Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
k_thorne@worldnet.att.netEggplant StewIngredients (use vegan versions): 1 to 1 1/2 lbs eggplant
1/4 plus 2 tablespoon olive oil, divided
1 Lg. red onion, diced into 1/2 inch squares
1 Lg. red or yellow pepper, cut into 1 inch triangles
2 teaspoon paprika
2 cloves garlic,thinly sliced
2 tablespoon tomato paste
5 plum tomatoes, peeled, quartered lengthwise and seeded.
1 15 oz. can of chickpeas, rinsed well
Salt and pepper
1/4 cup coarsely chopped parsley
Directions:Cut the eggplant lengthwise into 1/2 inch slabs, then into 1/2 inch sticks. brown 14 cup oil in a wide skillet over high heat until hazy. Add eggplant and stir to distribute oil. Cook, turning pieces every few minutes until golden (approx. 10 minutes).
Heat remaining oil in a Dutch oven over medium high heat. Add the onion, pepper, and paprika. Saute until the onion is lightly brown around edges (8-10). Add the garlic in the last few minutes. Stir in the tomato paste, fry for a few minutes, then moisten with a few tbs of wter to scrape the juices from the bottom of the pan. Add the tomatoes, eggplant, chickpeas, 1 cup water, 1 tsp salt, and pepper to taste. Lower heat, simmer covered for 20 minutes. Stir occasionally. Add parsley and serve over noodles or rice.
Preparation time: 30-40 min
