SparkPeople Advertisers Keep the Site Free

4 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 113.2
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 463.8 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 6.5 g
  • Protein: 4.8 g

View full nutritional breakdown of Eggplant stew with chickpeas calories by ingredient
Report Inappropriate Recipe

Eggplant stew with chickpeas



Introduction

Eggplant mixed with other veggies and chickpeas, simmered to a wonderful dish that can be served either hot or at roomtemp.
Use as it is or drizzle some olive oil over it.
Serve with rice, pasta or a slice of crusty bread.
It's also good as a side dish to meat or fish.
Eggplant mixed with other veggies and chickpeas, simmered to a wonderful dish that can be served either hot or at roomtemp.
Use as it is or drizzle some olive oil over it.
Serve with rice, pasta or a slice of crusty bread.
It's also good as a side dish to meat or fish.

Number of Servings: 10

Ingredients

    2 lb raw eggplant, unpeeled, diced.
    2 tsp table salt
    Cooking spray
    1 big onion
    2 cloves garlic
    2 regular size green bell pepper
    1 regular size red bell pepper
    8 oz babybella mushrooms
    1 lb tomatoes
    1 teaspoon crushed red pepper flakes
    2 cups canned chick peas
    5 tablespoons capers
    5 tablespoons balsamic vinegar

Directions

Place eggplant in a colander and sprinkle with 2 teaspoons of salt. Let stand for at least 15 min. Rinse well and drain the eggplant. This is to get rid of the bitter taste eggplants sometimes have.

Spray a large non stick pan with cooking spray. Add onion and cook slowly over low-meduiom heat until tender, about 5 minutes. Add the rest of the veggies to the pan including the garlic. Cook over mediom high heat stirring occasionally until eggplant is very soft. 30 to 45 min.
Turn of heat and add vinegar, capers and parsley in.
Taste and adjust salt, pepper and vinegar.

This dish improves in taste if it can stand a while to marinate after cooking.

This makes about 10 servings of 3/4 cup



Number of Servings: 10

Recipe submitted by SparkPeople user HELENAN.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe