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Eggplant Stew
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Ingredients (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
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