Gluten Free Mediterranean Eggplant Stew With Chickpeas
Mediterranean Eggplant Stew With Chickpeas is one of the Lebanese/Mediterranean comfort foods. Traditionally it is served with Lebanese peta bread, and some fresh veggies on the side. My favorite fresh vegetable to serve with this dish is Italian sweet or spicy green peppers along with some fresh onions.
Equipment
- Medium Heavy bottom stockpot
- Roasting pan
- Wooden Spoon
- Chopping board
- Sharp knife
- Measuring Spoons
- Measuring cups
- Spatula
Ingredients
- 2 large eggplants partially peeled and cubed into 2-inch cubes
- 8 tablespoons olive oil
- 1 tsp salt plus salt to taste
- 1 large onion diced
- 1 cup precooked and drained chickpeas
- 4 diced tomatoes or 1 ½ cups diced tomatoes
- 10 cloves of garlic largely diced
- 1 teaspoon garam masala
- 1 jalapeno or chili pepper diced, or a dash of cayenne pepper
- 1/8 teaspoon black pepper
- 2 cups water
Instructions
- Preheat the oven to 400 F.
- Place eggplant cubes onto a roasting pan. Sprinkle with 1 teaspoon salt. Drizzle the eggplants with 5 tablespoons olive oil. Give everything a quick mix, and place it into the lower rack of the preheated oven for 20 minutes.
- Meanwhile, Sauté the onions and garlic in 2 to 3 tablespoon olive oil on medium heat.
- Add the cooked and drained chickpeas, diced tomatoes, diced jalapeno, black pepper roasted eggplants, salt to taste, and water.
- Bring to a gentle boil, reduce heat to low, cover it, and allow it to simmer for 10 to 15 minutes.
- Serve with Flat rice bread, gluten free sourdough bread, or over a bed of rice with some fresh vegetables.