Spicy Stewed Eggplant
- 2 to 3 tablespoons vegetable or olive oil
- 1 medium onion, chopped
- 1 small red bell pepper, coarsely chopped
- 6 large cloves garlic, minced
- 1 1/4 pounds eggplant, cut into 1-inch dice
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- Salt and freshly ground black pepper
- 1 1/2 pounds ripe tomatoes, diced, or 1 can (28 ounces) diced tomatoes
- 1 can (15 ounces) garbanzo beans (chickpeas), rinsed and drained
- 1 tablespoon tomato paste, optional
- 1 to 2 teaspoons hot sauce, to taste
Heat oil in heavy stew pan. Add onion and red bell pepper and sauté over medium heat for 7 minutes, or until golden brown. Stir in garlic. Add diced eggplant, cumin, coriander, turmeric, salt to taste and about 1/2 teaspoon pepper. Stir over medium-low heat until eggplant is coated with onion mixture.
Add tomatoes (with their juice) and the garbanzo beans and cook over high heat, stirring, until bubbling. Cover and simmer over medium-low heat for about 30 minutes, or until the eggplant is tender, stirring often.
If using tomato paste, mix with 2 tablespoons water, add to stew and simmer uncovered for 2 minutes, or until thickened, to taste. Add hot sauce and adjust seasonings.
Serve hot or at room temperature with steamed rice.
Makes about 4 to 6 servings.