PREP TIME: 13 minutes
TOTAL TIME: 45 minutes
1 lb eggplant, chopped
Salt and freshly ground black pepper, to taste
¼ c olive oil (divided)
1 medium onion, diced in 1-inch cubes
1 small yellow or red bell or other sweet, thick-fleshed pepper, cut into triangles or strips
1 large zucchini, cut into rounds 1-2 inches thick
1 tsp paprika
¼ tsp turmeric
1 garlic clove, finely chopped
1 Tbsp tomato paste
½ c chunks of tomato, peeled and seeded first, any juices reserved
1½ c leftover chickpeas, drained and liquid reserved
2 Tbsp chopped cilantro
Harissa, for serving (optional)
1. HEAT 2 Tbsp of the oil in a wide skillet over high heat until hazy. Add the eggplant and stir quickly. Reduce heat to medium and cook, turning the pieces every few minutes, until golden, about 10 minutes, then turn off the heat and set aside.
2. WARM the remaining 2 Tbsp oil in a Dutch oven over medium-high heat. Add the onion, pepper pieces, and zucchini and cook until the onions are lightly browned around the edges, 8 to 10 minutes. Toward the end, add the paprika, turmeric, and garlic, taking care not to burn. Stir in the tomato paste, then moisten the pot with a few Tbsp water and scrape up the juices from the bottom. Add the tomatoes, eggplant, chickpeas, 1½ c water (or the liquid from home-cooked chickpeas), and season to taste with salt.
3. REDUCE the heat to a simmer, cover, and cook for 20 minutes, stirring once or twice. Stir in the cilantro.
NUTRITION (per serving) 266 cal, 8 g pro, 30 g carb, 11 g fiber, 15 g fat, 2 g sat fat, 23 mg sodium
Compliments Jo Manning.