Chickpea Eggplant Ragout

  • 2 medium eggplants, cut into 2 inch cubes
  • 2-1/2 cups dried, cooked or canned chickpeas (garbanzos)
  • 3 onions, chopped
  • 1/4 cup vegetable broth
  • 3 cups stewed or canned tomatoes and liquid
  • 1 tsp dried mint or 1 tb. fresh mint, minced
  • 1 tsp salt or to taste
  • 1/2 tsp dried basil or 1 tsp fresh basil, minced
  • 1/2 tsp freshly ground black pepper image placeholder

Cube eggplant. If using canned chickpeas, drain and rinse under cold wqter.

Heat broth and sauté onions and cook until limp. Add all other ingredients. Cover, and simmer for 20-30 minutes. Remove cover and and continue cooking if liquid has not all evaporated.

Servings: 4-6
Submitted by: Recipe Group Member
Date: Jul 26, 1997