Stewed Eggplant, Tomato and Chickpea
based on a recipe by Claudia Roden in Arabesque
serves 2 as an entree
1 pound asian-style eggplant
3 garlic cloves, minced
1 pound tomatoes
1 tsp sugar
2 1/2 Tbs pomegranate syrup
14 oz chickpeas
2 Tbs Italian parsley, chopped
salt and black pepper
- Cut an "X" on the bottom of each tomato. Place in boiling water for one minute, remove with slotted spoon. When cool, remove skin with your fingers and chop.
- Thinly slice eggplant and saute in olive oil over medium until browned. Flip over and repeat. Remove to paper towels to dry.
- In same pan, heat garlic in olive oil until just beginning to color. Add tomatoes and stir. Add sugar, salt and black pepper and cook for 15 minutes.
- Add 1 1/2 T pomegranate syrup, eggplant and chickpeas and simmer until eggplant is very tender. Add 1 more T pomegranate syrup, salt and pepper to taste. Cook briefly and serve, with parsley sprinkled on top.