EGGPLANT, SWEET AND SOUR EGGPLANT AND CHICKPEA STEW
The Complete Vegan Kitchen
A staple of the Mediterranean, chickpeas can be mashed, pureed, stewed, boiled, fried, dried, and ground. I love the convenience and consistency of canned chickpeas. People who hate beans often make an exception for chickpeas. With their slightly nutty flavor and crunchy-creamy texture, chickpeas are one of the most multitalented beans around.
Serve this dish with some black Italian kale (bitter) and basmati rice (sweet) for an acrobatic flavor balance.
Makes 6 to 8 servings.
Ingredients
• 1½ pounds eggplant, cut into 1-inch cubes, salted, and drained
• 1 tablespoon oil
• 1 large red onion, diced
• 2 teaspoons minced garlic
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons tomato paste
• 1 20-ounce can diced tomatoes with juice
• 2 cups cooked chickpeas
• 2 tablespoons red, white, or tarragon wine vinegar
• 1 tablespoon Succanat or brown sugar
• 1/4 cup coarsely chopped flat-leaf parsley
• 1 tablespoon chopped fresh basil
• Salt and pepper
Directions
Rinse the eggplant and pat dry.
Heat the oil in a large skillet over medium heat.
Saute the onion, garlic, and pepper flakes for 4 minutes. Add the eggplant and cook, stirring, for about 5 minutes.
Add the tomato paste and cook for 2 minutes longer, or until the paste is heated through.
Stir in the tomatoes, chickpeas, vinegar, and sugar. Let the mixture stew for 10 minutes or until the eggplant is soft.
Add the parsley and basil. Season with salt and pepper to taste.
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