Broiling the eggplant first helps it keep its shape in the stew.
SERVES 4 TO 6
INGREDIENTS
- 11/2 lb. eggplant, preferably plump round ones
- 2 Tbs. olive oil; more for brushing the eggplant
- 1 large red onion, cut into 1/2-inch dice
- 1 large bell pepper, red or yellow, cored, seeded, and cut into 1-inch pieces
- 2 plump cloves garlic, thinly sliced
- 2 tsp. paprika
- 1 tsp. ground cumin
- Generous pinch of cayenne
- 2 Tbs. tomato paste
- 5 plum tomatoes, peeled, quartered lengthwise, and seeded
- 1 15-oz. can chickpeas (preferably organic), rinsed and drained
- Kosher salt
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- Freshly ground black pepper
INSTRUCTIONS
- Heat the broiler. Cut the eggplant crosswise into 3/4-inch rounds, place on a baking sheet, and brush both sides with olive oil. Broil until light gold on each side, about 2 minutes per side. Let cool and cut into 1-inch pieces.
- In a medium Dutch oven, heat the 2 Tbs. olive oil over medium-high heat. Add the onion and bell pepper; sauté until the onion is lightly browned, 12 to 15 minutes.
- In the last few minutes of browning, add the garlic, paprika, cumin, and cayenne. Add the tomato paste and stir for 1 minute.
- Add 1/4 cup water and boil, stirring the juices up from the bottom of the pan. Add the tomatoes, eggplant, chickpeas, 1 cup water, and 1 tsp. salt. Bring to a boil and then simmer, covered, until the vegetables are tender, about 25 minutes, stirring once or twice.
- Stir in the parsley, add salt and pepper to taste, and serve.
NUTRITION INFORMATION PER SERVING:
- 220 CALORIES | 6g PROTEIN | 32g CARB | 8g TOTAL FAT | 1g SAT FAT | 5g MONO FAT | 1g POLY FAT | 0mg CHOL | 550mg SODIUM | 8g FIBER
