Arabian Eggplant Stew

1/2C chickpeas, soaked overnight, drained, simmered in chicken stock

  until tender, peeled

1 – 2 Tbsp. olive oil

4 Japanese eggplant, cut into 1-inch cubes

one yellow onion, peeled and thinly sliced

1 – 2 tsp. Mediterranean spices

pinch red pepper flakes (optional)

2 garlic cloves, peeled and diced

1/4C white wine

1-1/2C whole tomatoes, pureed

1 Tbsp. tomato paste

2 Tbsp. fresh basil leaves, thinly sliced

Heat olive oil in a sauté pan; add the eggplant cubes and sauté 3 – 4 minutes.  Add the onion slices, spices and red pepper flakes and sauté until soft.  Add the garlic.  Add the white wine and reduce to 2 tablespoons.  Add the tomatoes and tomato paste and cook until thickened.  Stir in the chickpeas and basil.  Season with salt and pepper to taste.

MAKES:  6 – 8 servings