Eggplant Stew

🥘 Ingredients

• chickpeas
  1 15-oz can
• chopped parsley
  4 tbsp
• eggplant
  1
• garlic
  2 cloves
• olive oil
  6 Tbsp
• paprika
  2 tsp
• pepper
  1 tsp
• plum tomatoes
  5
• quinoa
• red onion
  1
• red or yellow bell pepper
  1
• salt
  1 tsp
• tomato paste
  2 Tbsp

🍳 Cookware

• skillet
• Dutch oven

1. 1

   Chop eggplant into cubes. Heat olive oil in skillet and sauté for ⏱️ 10 minutes .

   eggplant: 1, olive oil: 6 Tbsp
2. 2

   In a heated Dutch oven , add diced red onion , chopped red or yellow bell pepper , and paprika . Sauté 8 to ⏱️ 10 minutes ; add garlic during last few minutes

   red onion: 1, red or yellow bell pepper: 1, paprika: 2 tsp, garlic: 2 cloves
3. 3

   Stir in tomato paste , and moisten with a few tablespoons of water.

   tomato paste: 2 Tbsp
4. 4

   Add quartered plum tomatoes , eggplant, drained chickpeas , 1 cup water, 1 tsp salt and pepper .

   plum tomatoes: 5, chickpeas: 1 15-oz can, salt: 1 tsp, pepper: 1 tsp
5. 5

   Simmer, covered, about ⏱️ 20 minutes , stirring once or twice. Stir in chopped parsley and serve over quinoa or other favorite grain.

   chopped parsley: 4 tbsp, quinoa