Eggplant Stew
 Total Time |
|---|
| 40 minutes |
Ingredients
- 1 eggplant
- 6 Tbsp olive oil
- 1 red onion
- 1 red or yellow bell pepper
- 2 tsp paprika
- 2 cloves garlic
- 2 Tbsp tomato paste
- 5 plum tomatoes
- 1 15-oz can chickpeas
- 1 tsp salt
- 1 tsp pepper
- 0.25 cup chopped parsley
- some quinoa
Cookware
- 1 skillet
- 1 Dutch oven
Instructions
Step 1
Chop eggplant into cubes. Heat olive oil in skillet and sauté for 10 minutes.
Step 2
In a heated Dutch oven, add diced red onion, chopped red or yellow bell pepper, and paprika. Sauté 8 to 10 minutes; add garlic during last few minutes
Step 3
Stir in tomato paste, and moisten with a few tablespoons of water.
Step 4
Add quartered plum tomatoes, eggplant, drained chickpeas, 1 cup water, 1 tsp salt and pepper.
Step 5
Simmer, covered, about 20 minutes, stirring once or twice. Stir in chopped parsley and serve over quinoa or other favorite grain.