Recipes
Eggplant, Chickpea & Olive Tomato Ragout
Uses: eggplant, garbanzo beans, canned tomatoes, black olives, couscous
Ingredients:
- 1/2 cup diced eggplant
- 1/3 cup garbanzo beans
- 1/2 cup canned tomatoes
- 1 tablespoon sliced black olives
- 1/2 cup cooked couscous
- 1 teaspoon oil or margarine, if available
Instructions:
- Dice the eggplant small so it becomes tender quickly.
- Warm oil or margarine or olive oil in a pan and cook the eggplant for 5 to 7 minutes, stirring often. Season with salt and pepper.
- Add chickpeas, canned tomatoes, olives, oregano, garlic powder, cumin, paprika, and black pepper.
- Add a splash of water, cover, and simmer for 6 to 8 minutes until the eggplant is soft and saucy.
- Serve over couscous and finish with lemon juice or feta.
Good for: A meatless hearty dinner that is hearty, saucy, and full of pantry flavor.
Optional: Add meatballs or chicken if desired.