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Eggplant Ragoût with Tomatoes, Peppers & Chickpeas
Ingredients
  • 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
Steps
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