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Spiced Garbanzos with Eggplant and Tomatoes

Make Spiced Garbanzos with Eggplant and Tomatoes at home with Eggplant As Noted, Black Pepper, Red Onion Chopped, Green Bell Pepper Or Red And Green, and Olive Oil Divided Use. Scale it up or down for the number of people at the table.

Ingredients

• 2 1/2 cup
• 1/4 tbsp
• 1/2 cup
• 1/2 cup
• 2 tsp
• 1 1/2 cup
• 16 oz
• 8 oz
• 4 tbsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   16 ounces canned tomatoes -- drain, reserve juice tomato juice

3. 3

   To serve

4. 4

   NOTICE: This recipe uses half a globe eggplant.

5. 5

   Cut a whole eggplant into 1/3 ″ slices (about 12 slices).

6. 6

   Transfer slices to a cookie sheet lined with paper towels.

7. 7

   Sprinkle the slices with a little fresh ground coarse salt.

8. 8

   Freeze 2 to 4 hours.

9. 9

   Have everything recipe-ready, including the spice blend.

10. 10

    Heat wok to high on a fast burner.

11. 11

    Spray and saute the eggplant about 3 to 4 minutes.

12. 12

    To enhance the spices [see notes], add them now.

13. 13

    Make a well; add spices and warm them a little before incorporating; toss to coat the eggplant.

14. 14

    Make a well.

15. 15

    Toss the onion and garlic with half the oil and fry in the wok until softened (2 to 3 minutes).

16. 16

    Make a well.

17. 17

    Toss the bell peppers with the remaining oil and fry until aromatic (about 2 mins).

18. 18

    Add the garbanzo beans and warm through.

19. 19

    Make a well; add the wine and burn off alcohol (about 1 min.) Add the drained tomatoes and heat through; stir to combine.

20. 20

    Add a little of the tomato juice if desired.

21. 21

    Taste and adjust salt and pepper and/or other seasonings (see cook’s note.) Toss with angel hair pasta and serve with a little parmesan cheese.

22. 22

    MCServing: 415 cals (11.

23. 23

    Colorful dish: serve half as a pasta topping; and chill other half and use in a Caponata.