Geee Posted November 16, 2015 Share Posted November 16, 2015 1 Medium size eggplant, unpeeled, cut into 1/2" cubes 1 Tbsp coarse (kosher) salt 3/4 cup (or as needed) best-quality olive oil 2 medium-size yellow onions, cut into 1/4" dice 4 cloves garlic, finely chopped 2 large green bell peppers, cored, seeded, 1/4" dice 1 can (35oz.) Italian plum tomatoes 1 1/2# fresh ripe Italian plum tomatoes, cut into 1" cubes 2 Tbsps chili powder 1 Tbsp group cumin 1 Tbsp dried oregano 1 Tbsp dried basil 2 tsps. freshly ground black pepper 1 tsp salt 1/2 cup chopped fresh Italian parsley 1 cup canned dark red kidney beans, drained 1 cup canned chickpeas(garbanzo), drained 1/2 cup chopped fresh dill 2 Tbsps fresh lemon juice Place the eggplant in a colander and sprinkle with the coarse salt. Let stand for 1 hour. Pat dry with paper towels. Heat 1/2 cup of the oil in a large skillet over medium heat. Add the eggplant and sauce until almost tender, adding a bit more oil if necessary. Remove the eggplant to a casserole or Dutch oven. Heat the remaining 1/4 cup oil in the same skillet over low heat. Add the onions, garlic and green pepper and sauce just until softened, about 10 minutes. Add to the casserole with any oil. Place the casserole over low heat and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt and parsley. Cook uncovered, stirring frequently, for 30 minutes. Stir in the kidney beans, chickpeas, dill and lemon juice and cook for another 15 minutes. The eggplant peel should be tender. Stir well and taste and adjust seasonings. Serve immediately with brown rice and lots of shredded cheddar cheese. From "The Silver Palate Good Times Cookbook" 1 Link to comment Share on other sites More sharing options...
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