Eggplant Ragoût with Tomatoes, Peppers & Chickpeas

Eggplant Ragoût with Tomatoes, Peppers & Chickpeas
Photo by Scott Phillips


  • 1-½ lb. eggplant, preferably plump round fruits
  • ¼ cup coarsely chopped fresh flat-leaf parsley
  • 1 large bell pepper, red or yellow, cored, seeded, and cut into 1-inch pieces
  • 15-oz. can chickpeas (preferably organic), rinsed and drained
  • Freshly ground black pepper to taste
  • 5 plum tomatoes, peeled, quartered lengthwise, and seeded
  • 2 plump cloves garlic, thinly sliced
  • + 8 more ingredients
    • 1 large red onion, cut into ½-inch dice
    • 1-¼ cups water
    • 1 tsp. salt; more to taste
    • 2 Tbs. tomato paste
    • 1 tsp. ground cumin
    • 2 Tbs. olive oil; more for brushing the eggplant
    • 2 tsp. paprika
    • Generous pinch cayenne

Heat the broiler. Cut the eggplant crosswise into 3/4-inch rounds and brush both sides with olive oil. Broil until light gold on each side, about 2 min. per side. Let cool and cut into 1-inch pieces. In a medium Dutch oven, heat the 2 Tbs. olive oil over medium-high heat. Add the onion and bell p...

View full recipe at Fine Cooking


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