Tunisian Eggplant and Chickpea Ragout
1/4 cup plus 1 tablespoon fruity olive oil
In a large, deep skillet, heat the oil. Add the eggplant, onion, and bell pepper, and sprinkle with salt and pepper. Cook over medium to medium-high heat, stirring often, until the eggplant begins to soften and brown, about 10 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cumin, pumpkin pie spice, and cayenne, and cook, stirring, for 1 minute.
1 medium-large eggplant (about 1 pound), peeled and cut Into rough 3/4-inch cubes
1 large onion, chopped
1 green bell pepper, chopped
Salt and freshly ground pepper
3 garlic cloves, finely chopped
2 teaspoons ground cumin
2 teaspoons pumpkin pie spice
1/2 teaspoon cayenne pepper
one 18-ounce can diced tomatoes
1/2 cup dry white wine
2 cups drained chickpeas
1/2 cup chopped parsley
Add the tomatoes and wine, and bring to a boil. Reduce the heat to medium and simmer, uncovered, for 5 minutes. Add the chickpeas and half the parsley and continue to simmer until the eggplant is very tender and the juices are reduced and thickened to a stew like consistency, about 10 minutes. (The ragout can be made several hours ahead, covered, and refrigerated. Reheat gently.)
Season to taste with salt and pepper, sprinkle with the remaining half of the parsley, and serve.
Makes 4 servings
I use red bell peppers and a regular olive oil, but love this recipe. It is on the spicy side, but I top it with a non fat plain yogurt to take the edge off. The pumpkin pie spice does such interesting things with the tomatoes, eggplants and chickpeas. A keeper....
Chris, Claremont, CA
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