Salting the eggplant and letting it stand before cooking gets rid of excess water and cuts down the amount of oil you need to saut?t.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2005
Ingredients
Method
Cut eggplant into 1-inch (2.5 cm) cubes; place in colander. Sprinkle with salt and toss; let stand in sink for 30 minutes. Pat dry.
In Dutch oven, heat oil over medium heat; fry onion, garlic, oregano, pepper and cinnamon, stirring, until softened, 5 minutes. Add eggplant; fry until lightly coloured, 5 minutes. Add chickpeas, tomatoes and tomato paste; bring to boil. Reduce heat, cover and simmer until eggplant is tender, 30 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours.) Sprinkle with parsley.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 581 mg
- Protein 6 g
- Calories 164.0
- Total fat 4 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 30 g
%RDI
- Iron 16.0
- Folate 30.0
- Calcium 7.0
- Vitamin A 10.0
- Vitamin C 45.0
