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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Summer vegetable stew; high-fiber, vegetarian from Deborah Madison Ingredients:
1 lb eggplant |
4 t olive oil |
1 large red onion, diced |
1 large red pepper, diced |
2 t paprika |
2 cloves garlic |
2 t tomato paste |
5 roma tomatoes, diced |
15 oz chickpeas, rinsed |
1/4 c parsley, chopped |
Directions:
1. Dice eggplant and saute til golden brown... 10 minutes
2. In dutch oven, heat oil and add onion, pepper and paprika. Saute until onion is browned around edges (8-10 minutes). Add garlic during last few minutes. Stir in tomato paste and fry for a minute. Add a few T of water and scrape juices from bottom of pan. Add remaining ingredients (except parsley). Lower heat, simmer for 20 minutes stirring once or twice. Add chopped parsley and serve.
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