Stewed Eggplant, Tomato and Chickpea

Continuing to celebrate the month of the pomegranate, pomegranate syrup and sugar sweeten this savory dish which uses Thai long green eggplant, tomatoes and parsley from the garden; simmering enhances the natural sugars in the tomatoes.  These sweet undertones create a rich and flavorful eggplant dish that works as either a side dish or meal.   Although December is just a few weeks away, the Thai long green eggplants are loaded with fruit and flowers thanks to the mild autumn we have been enjoying.  This is another eggplant variety that deserves a spot in next year's vegetable garden.

Stewed Eggplant, Tomato and Chickpea
based on a recipe by Claudia Roden in Arabesque
serves 2 as an entree
 

Ingredients

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
                            olive oil
                            salt and black pepper

Procedure

1. 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.
   
2. Thinly slice eggplant and saute in olive oil over medium until browned.  Flip over and repeat.  Remove to paper towels to dry.
3. 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.  
4. 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.