Eggplant Stew with Tomatoes, Peppers, and Chickpeas

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Eggplant Stew with Tomatoes, Peppers, and Chickpeas

 

1 to 1 1/2 lb. eggplant

6 tbsps. olive oil

1 red onion, diced into 1/2-inch squares

1 bell pepper, cut into 1-inch triangles

2 tsps. paprika

3 garlic cloves, thinly sliced

2 tbsps. tomato paste

5 plum tomatoes, peeled, seeded, and quartered

1 15 oz. can chickpeas, rinsed

1/4 cup chopped parsley

 

Cut the eggplant lengthwise into 1/2-inch slabs, then crosswise into 1/2-inch

sticks.  Heat 1/4 cup oil in a wide skillet over high heat until hazy.  Add the

eggplant and stir to distribute the oil.  Cook, turning the pieces every few

minutes, until golden, about 10 minutes.

Heat the remaining oil in a large Dutch oven or pot over medium-high heat.  Add

the onion, pepper, and paprika and sauté until the onion is lightly browned

around the edges, 8 to 10 minutes, adding the garlic during the last few

minutes. Stir in the tomato paste, fry it for a minute, then moisten with a few

tablespoons of water and scrape up the juices from the bottom of the pan. Add

the tomatoes, eggplant, chickpeas, 1 cup water, 1 teaspoon salt, and pepper. 

Lower the heat and simmer, covered, for 20 minutes, stirring once or twice. Stir

in the chopped parsley and serve.