Eggplant stew with tomatoes and chickpeas

Eggplant stew with tomatoes and chickpeas

ServeS 4 To 6

• 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

Broiling the eggplant first helps it keep its shape in the stew. 

1. 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. 
2. 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.  

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