Chickpea and Eggplant Simmer

Author: Canadian Living

Salting the eggplant and letting it stand before cooking gets rid of excess water and cuts down the amount of oil you need to saut?t.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2005

Ingredients

  • 1 eggplant (about 1lb/500 g)
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 pinch cinnamon
  • 1 can chickpea drained and rinsed
  • 1 can diced tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh parsley

Method

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.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 581 mg
  • Protein 6 g
  • Calories 164.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 30 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 45.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chickpea and Eggplant Simmer

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