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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is my adaptation of a recipe I found in a book called Mediterranean: A Taste of the Sun. It's an easy way to cook eggplant and a good vegetarian choice. Ingredients:
1 large eggplant, peeled & cubed |
1 can chick-peas, drained |
4 tbs olive oil |
3 cloves garlic, chopped |
1 large onion, chopped |
1/2 tsp ground cumin |
1/2 tsp ground cinnamon |
1 tsp ground coriander |
2 cans petite diced tomatoes |
salt and pepper |
Directions:
1. Place the eggplant in a colander and sprinkle with salt. Set the colander in a bowl and leave for 30 minutes to allow the bitter juices to escape. Rinse with cold water and drain well.
2. Heat the oil in a large pan or dutch oven. Add the garlic and onion and cook gently until soft.
3. Add the spices and cook, stirring for a few seconds.
4. Add the eggplant and stir to coat with the spices and onion. Cook for 5 minutes.
5. Add tomatoes with juice and chick-peas and season with salt and pepper. Cover and simmer for 20 minutes.
6. Serve over basmati rice or couscous.
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