Thursday, November 11, 2010
Eggplant Stew over Pasta
Earlier this year, I made a hummus babaganoush Pasta and I had an eggplant sitting in my fridge. It needed to be used last week and I wanted to try to figure out a recipe with it. We also had some Trader Joe's gnocchi (not vegan) in the pantry and I knew V would enjoy it. So, I figured I could make a mediterranean-inspired dish using the Eggplant. And I LOVED the end result. It was very filling (I had it over some penne pasta - vegan!) and V enjoyed it with gnocchi. A friend ate it with some Greek Yogurt!
I wanted to take care not to make it too Indian - that would have been easy - and to maintain a mediterranean taste to the dish. Here's how I made it -
Eggplant - 1 big, cubed
Onion - 1 medium, chopped
Tomato - 2 small-medium, chopped
Chickpeas - 2 cups, cooked
Roasted Red Peppers - 1 cup
Garlic - 3 cloves, chopped/minced
Olive oil - 1 T
Cumin powder - 1 T
Chilli powder/flakes - 1 t (or to taste)
Vegetable Broth/Water - 1 cup
Marinara sauce - .5 cup
Salt/Pepper - to taste
Oregano, dried - 1t
Raisins (optional) - 1 T
Heat Olive oil in a pan (it would be best if you used something that could be easily transferred to the oven). Pre heat oven to 350 degrees.
Add garlic. After a minute or two (when the raw smell is gone), add onions and saute till light brown. Add tomatoes and salt and cook for 3-4 more minutes.
Add Eggplant, roasted red peppers and chick peas. Add marinara sauce, cumin, chilli powder/flakes, oregano and cook till the eggplant cooks down a little. Around 10 minutes on medium flame.
Add water/vegetable broth to the thickness that you like. Bring to boil. Add raisins (optional), mix well.
Transfer dish to the oven and bake for 30 minutes.
I loved this dish. It was filling without being too rich and the flavors were perfect.