Eggplant and Chickpea Stew
Eggplant, tomatoes, and chickpeas are commonly found ingredients in many Mediterranean dishes, including this one, but it's the addition of curry powder that adds a little extra spice and flavor to this savory stew. Serve the stew either plain or over pasta or grains. Add a tossed salad on the side for a satisfying meal.
2/3 cup diced yellow onions
2/3 cup diced green bell peppers
1 1/2 teaspoons olive oil
1 cup cubed Asian eggplant (1-inch cubes)
1 tablespoon minced garlic
1 can (15 ounces) chickpeas, drained and rinsed
1 can (14 ounces) diced tomatoes
1 1/2 cups filtered water
1 cup fresh or frozen cut green beans
1/4 cup chopped fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon curry powder
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Place the onions, bell peppers, and olive oil in a large pot and cook over medium heat, stirring often, for 2 to 3 minutes to soften. Add the eggplant and garlic and cook and stir for 2 minutes.
Stir in all of the remaining ingredients. Cover, reduce the heat to low, and simmer for 20 to 25 minutes or until the vegetables are tender. Taste and adjust the seasonings as desired. Serve hot.
Add or substitute other fresh or frozen vegetables, such as potatoes, cauliflower, broccoli, squash, or greens, to give the stew extra bulk and flavor.