This is a really delicious way to have eggplant and tomatoes that is not ratatouille. It has a different kind of flavor profile and more protein for the vegetarians amongst us. I have a lot of each of these, and this recipe will be a keeper.
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1 1/2 lb. eggplant cut into small cubes
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Salt to taste
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3 to 4
tablespoons extra virgin olive oil, as needed
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2
large garlic cloves minced
-
1 ½
pounds tomatoes chopped
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1
teaspoon honey
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Freshly ground pepper
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2
tablespoons pomegranate molasses
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1
can chickpeas, drained and rinsed
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2 to 3
tablespoons chopped flat-leaf parsley, or a combination of mint and parsley
- Heat 2 tablespoons of the olive oil over medium
heat in a large, heavy lidded casserole or skillet. Add the garlic. Cook
just until fragrant, about 30 seconds. Add the eggplant and cook until softening, adding a bit of water if the pan starts to brown. Stir in the tomatoes, salt to
taste, sugar and pepper. Bring to a simmer, and simmer uncovered over
medium heat for 10 to 15 minutes, stirring often, until the tomatoes
have cooked down and smell very fragrant.
- Add the pomegranite molasses and chickpeas. Cover
and simmer for another 20 to 30 minutes, stirring from time to time. The
mixture should be thick and the eggplant should be very tender, melting
into the mixture. Taste and adjust seasoning. Sprinkle on the parsley
and/or mint, and serve. Alternately, allow to cool and serve warm or at
room temperature.
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