Eggplant Ragoût with Tomatoes, Peppers & Chickpeas

finecooking.com

Debbie

By Deborah Madison Fine Cooking Issue 47

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

1-½ lb. eggplant, preferably plump round fruits

2 Tbs. olive oil; more for brushing the eggplant

1 large red onion, cut into ½-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 cayenne

2 Tbs. tomato paste

1-¼ cups water

5 plum tomatoes, peeled, quartered lengthwise, and seeded

15-oz. can chickpeas (preferably organic), rinsed and drained

1 tsp. salt; more to taste

¼ cup coarsely chopped fresh flat-leaf parsley

Freshly ground black pepper to taste

Directions at finecooking.com

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