Spicy Stewed Eggplant

Makes 4 to 6 servings

Ingredients

• 2 to 3 T vegetable or olive oil
• 1 medium onion, chopped
• 1 small red bell pepper, coarsely chopped
• 6 large cloves garlic, minced
• 1-*1/4 lbs eggplant, cut into 1-inch dice
• 1-*1/2 tsp. ground cumin
• 1 tsp. ground coriander
• 1/2 tsp. turmeric
• Salt and freshly ground black pepper
• 1-*1/2 lbs ripe tomatoes, diced, or 1 can (28 oz.) diced tomatoes
• 1 can (15 oz.) garbanzo beans (chickpeas), rinsed and drained
• 1 T tomato paste, optional
• 1 to 2 tsp. hot sauce, to taste

Directions

1. Heat oil in heavy stew pan. Add onion and red bell pepper and saut/(c) over medium heat for 7 minutes, or until golden brown. Stir in garlic. Add diced eggplant, cumin, coriander, turmeric, salt to taste and about -*1/2 teaspoon pepper. Stir over medium-low heat until eggplant is coated with onion mixture.
2. Add tomatoes (with their juice) and the garbanzo beans and cook over high heat, stirring, until bubbling. Cover and simmer over medium-low heat for about 30 minutes, or until the eggplant is tender, stirring often.
3. If using tomato paste, mix with 2 tablespoons water, add to stew and simmer uncovered for 2 minutes, or until thickened, to taste. Add hot sauce and adjust seasonings.
4. Serve hot or at room temperature with steamed rice.

recipe from: The Arizona Republic, 4/18/04