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Eggplant Ragout
Submitted by onasisscot on Fri, 07/03/2009 - 21:38
197 calories/serving.
An easy, one dish meal.
Number of Servings:
6
2 Eggplants, medium, halved
2 Tablespoons Salt
2 Tablespoons Olive Oil
1 Onion, large, chopped
2 Teaspoons Garlic, minced
15 Ounces Tomatoes, diced canned, drained
15 Ounces Chickpeas, rinsed & drained
2 Tablespoons Capers
1 Teaspoon Sugar
1/4 Cup Parsley, chopped
Instructions:
• Cut out center & seeds of eggplant, dice the remainder, and toss with salt, allowing to stand 30 minutes.
• Drain, rinse, and pat dry eggplant.
• Heat olive oil in saucepan over medium heat.
• Add onion, saute 5 minutes.
• Add garlic, cook 1 minute.
• Stir in tomatoes, chickpeas, & eggplants, reduce heat to medium-low, and cook 15 minutes. The eggplant should be tender, not mushy like your stupid ex-boyfriend.
• Stir in capers & sugar, and cook 2 more minutes.
• Fold in parsley, add some black pepper if you so desire, and put on your eatin' dress.
Citation:
Vegetarian Times, May 2008