Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Eggplant Ragoût with Tomatoes, Peppers & Chickpeas

Scott Phillips

Servings: 4-6

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

Ingredients

  • 1-1/2 lb. eggplant, preferably plump round fruits
  • 2 Tbs. olive oil; more for brushing the eggplant
  • 1 large red onion, cut into 1/2-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
  • 1-1/4 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
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • Freshly ground black pepper to taste

Nutritional Information

      Calories (kcal) : 220
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 0
      Sodium (mg): 550
      Carbohydrates (g): 32
      Fiber (g): 8
      Protein (g): 6

Preparation

  • Heat the broiler. Cut the eggplant crosswise into 3/4-inch rounds and brush both sides with olive oil. Broil until light gold on each side, about 2 min. per side. Let cool and cut into 1-inch pieces. In a medium Dutch oven, heat the 2 Tbs. olive oil over medium-high heat. Add the onion and bell pepper; sauté until the onion is lightly browned, 12 to 15 min. During the last few minutes of browning, add the garlic, paprika, cumin, and cayenne. Stir in the tomato paste and cook, stirring, for 1 min. Stir in 1/4 cup of the water and boil, using a wooden spoon to scrape up the juices from the bottom of the pan. Add the tomatoes, eggplant, chickpeas, remaining 1 cup water and salt. Bring to a boil and then simmer, covered, until the vegetables are quite tender, about 25 min., stirring once or twice. Stir in the parsley, adjust the seasonings, and serve.

Reviews

Rate or Review

Reviews

  • VTFarmWife | 10/22/2014

    This was a huge hit at dinner last night.Will be making it agian.

  • NatashaStenzel | 11/18/2012

    I had this dish recently in a restaurant and wanted to make it at home so I was surprized when this receipt was more flavourful. I had my extended family over and everyone finished it off as an appetizer with pita bread cut into quarters. It was a hit. My mother is vegetarian and hard to please. Very happy everyone enjoyed this dish and I would recommend it to anyone.

  • User avater
    breehardy | 03/12/2012

    I am not a vegetarian or vegan, and I can say that this receipe is amazing. If I could eat like this every night I would be a vegetarian. The flavor profile from these ingredients was incredible. My family will be eating this for many years to come!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks