Mediterranean Eggplant
Total time: 2 hr 20 min
Active time: 20 min
Serves: 6
Tender eggplant cooked with Mediterranean terroir.
Ingredients
2 pounds eggplant
3 tomatoes
If available:
4 ounces chickpea
1 onion
1 bulb garlic
2 bay leaves
1/2 teaspoon paprika
1 teaspoon oregano
1 teaspoon coriander
1 teaspoon tumeric powder
1/5 teaspoon salt
1/5 teaspoon black pepper
1/4 bunch parsley
Steps
Use a pot that can hold all the ingredients.
Cut eggplant into 2-cm to 1-inch cubes. Rub salt and black pepper onto eggplant cubes.
Cut tomatoes into 1-cm to 1/2-inch pieces. Put into pot and cook under medium-high heat.
While tomatoes are cooking, cut onion into 1-cm to 1/2-inch pieces. Put into pot and stir, reduce heat to medium when mixture bubbles.
Mince garlic and add to mixture.
Add chick pea to pot.
Add paprika, oregano, coriander, tumeric powder, and bay leaves to pot.
Add eggplant to mixture. Stir well.
Cut parsley into bits. Set aside.
Cover lid and cook for two hours, reduce heat to low once mixture bubbles.
Serve hot or at room temperature. Sprinkle parsley on top for garnish.