Saturday, July 16, 2011

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

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