This recipe was an eye opener for me. Often I get stuck in the cooking styles that I know best ~ Italian, Mexican, Asian Stir Fry. But with the world as our oyster why not venture out? Plus, with an ingredient list like this, you can't go wrong. Enjoy! Courtesy of Slow Burning Passion.
What you need:
2 Large Eggplant (~ 2 pounds)
¾ Cup Dry Chickpeas (or 2 Cups canned)
½ Cup Extra Virgin Olive Oil
1 Large Onion, diced
5 Cloves Garlic, minced
Pinch of Kosher Salt
2 Cups Tomato (Peeled fresh in summer, otherwise canned)
1 Tablespoon Tomato Paste
1 Teaspoon Smoked Spanish Paprika
1 Teaspoon Ground Cayenne Pepper
1 Tablespoon Dried Mint
1 - 2 Cups Water
Rinse your chickpeas under cold water and place in a pot with about 4 cups of water. Allow to soak overnight.
The next day, drain and rinse the chikpeas, add fresh water to the pot of chickpeas so about an inch of water is above the surface of the chickpeas. Bring to a boil and simmer until chickpeas are tender, about 30 minutes. You can skip this step and use canned chickpeas if you prefer.
Preheat your oven to 400°F. Cut your eggplants into cubes about two inches square. Coat with half of the olive oil and roast in the oven until tender and browned (about 20-30 minutes).
In another heavy bottomed large pot heat remaining olive oil. Add onions and a pinch of salt and saute until translucent, about 15 minutes. Add the garlic and cook until garlic is tender and fragrant.
Add tomato, tomato paste, paprika, eggplant, drained chickepeas, and mint. Bring to a simmer and cook until flavors meld, about 20 minutes. Add additional water as necessary to maintain a moist, stew-like consistency.