Chickpea and Eggplant Simmer
Salting the eggplant and letting it stand before cooking gets rid of excess water and cuts down the amount of oil you need to sauté it.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 164 |
| pro | 6 g |
| total fat | 4 g |
| sat. fat | trace |
| carb | 30 g |
| fibre | 7 g |
| chol | 0 mg |
| sodium | 581 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 16% |
| vit A | 10% |
| vit C | 45% |
| folate | 30% |
-
1 large eggplant (about 1 lb/500 g)
1 tsp (5 mL) salt
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) pepper
Pinch cinnamon
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 can (28 oz/796 mL) diced tomatoes
2 tbsp (25 mL) tomato paste
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Cut eggplant into 1-inch (2.5 cm) cubes; place in colander. Sprinkle with salt and toss; let stand in sink for 30 minutes. Pat dry.
In Dutch oven, heat oil over medium heat; fry onion, garlic, oregano, pepper and cinnamon, stirring, until softened, 5 minutes. Add eggplant; fry until lightly coloured, 5 minutes. Add chickpeas, tomatoes and tomato paste; bring to boil. Reduce heat, cover and simmer until eggplant is tender, 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.) Sprinkle with parsley.
Source
Canadian Living Magazine: May 2005
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