Eggplant and Chickpea Stew Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1/2 cup extra virgin olive oil
4 medium onions, each cut into six to eight wedges
2 medium eggplants, peeled and cut into 2-inch cubes
2 cups canned or cooked chickpeas/garbanzos, drained
1 can (28 ounce) plum tomatoes, chopped, with juice
1 teaspoon salt, or to taste
1/2 teaspoon whole black peppercorns, crushed
OR
1/4 teaspoon freshly ground pepper
1 teaspoon dried mint

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Directions:

Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Add the onion wedges and cook, stirring occasionally, until the edges are browned. Add the remaining ingredients, stirring to blend.

Reduce heat and cook over medium heat, covered, stirring occasionally, about thirty minutes. If the liquid has not evaporated completely, remove cover and cook a little longer, stirring occasionally. Good served hot, even better served cold the next day.

This recipe from CDKitchen for Eggplant and Chickpea Stew serves/makes 4

Recipe ID: 16045

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