Spiced Garbanzos with Eggplant and Tomatoes

* Exported from MasterCook *

Spiced Garbanzos with Eggplant and Tomatoes

Recipe By : Basic Flavorings: Olive Oil (amended)
Serving Size : 4 Preparation Time :0:20
Categories : 3Olive Oil Vegetables
2Eat-Lf

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups chopped eggplant -- as noted
olive oil spray
**spice blend: -- may be doubled
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/8 teaspoon ground cumin
1/4 tablespoon black pepper
salt -- to taste
--x--
1/2 cup red onion -- chopped
1 garlic clove -- minced
1/2 cup chopped green bell pepper -- or red and green
2 teaspoons olive oil -- divided use
1 1/2 cups cooked garbanzo beans -- drain and rinse
2 tablespoons Cabernet Sauvignon -- or reserved
16 ounces canned tomatoes -- drain, reserve juice
tomato juice
**to serve:
8 ounces angel hair pasta -- cooked, drained, hot
4 tablespoons fat-free parmesan cheese -- optional

NOTICE: This recipe uses half a globe eggplant. Cut a whole eggplant into
1/3" slices (about 12 slices). Transfer slices to a cookie sheet lined
with paper towels. Sprinkle the slices with a little fresh ground coarse
salt. Freeze 2 to 4 hours. Bag half of the slices and return to the
freezer; cube the remainding slices for this recipe.

Have everything recipe-ready, including the spice blend. Heat wok to high
on a fast burner. Spray and saute the eggplant about 3 to 4 minutes. To
enhance the spices [see notes], add them now. Make a well; add spices and
warm them a little before incorporating; toss to coat the eggplant. Make
a well. Toss the onion and garlic with half the oil and fry in the wok
until softened (2 to 3 minutes). Make a well. Toss the bell peppers with
the remaining oil and fry until aromatic (about 2 mins). Add the garbanzo
beans and warm through. Make a well; add the wine and burn off alcohol
(about 1 min.) Add the drained tomatoes and heat through; stir to combine.
Add a little of the tomato juice if desired. 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. MCServing: 415 cals (11.4%
ff) 5.2 g fat

CooksNOTES: We tried Jun 97. Spices could be doubled. We added them after
garbanzos and before tomatoes. Instead, add to eggplant.
Colorful dish: serve half as a pasta topping; and chill other half and use
in a Caponata.

Recipe from Clare Gordon-Smith (1996) Basic Flavorings: Olive Oil (Courage
Books). Testing and MC Formatting by Kitchen Path
(phannema@wizard.ucr.edu) Posted on Eat-lf Jun 25, 1997.


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