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Chickpeas and Eggplant December 17, 2008

Posted by panterazero in African food, Kip of the Week, tomato, vegetarian.
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I’ve been doing “chickpeas, onions and tomatoes” for years — there’s an Indian name for the combination that I forget — but I finally came up with the truly delectable variant, so here it is.  It’s easy, but you do need to watch the eggplant carefully.  A warm oven, such as you would have if you were for example baking dessert, is also helpful.

one medium eggplant, chopped small
1/4 cup olive oil
2 leeks, white and light green part only, washed and chopped (do save the rest for stocktrash)
one 15-oz can chickpeas with 1/4 cup of the packing liquid
2 cups (half a jar) good grade tomato basil pasta sauce, OR
2 cups good marinara sauce and 1/4 tsp dried basil, crumbled
1/3 cup shredded parmesan or asiago cheese

crusty Italian bread, like a ciabatta

Put the eggplant and oil in a saute pan with 1/4 cup of water and bring the mixture to a boil, then turn the heat to medium, cover, and cook about 15 minutes.  You want all the water to steam away and the eggplant to get truly soft while it browns on the bottom.  When it’s done, stir-scrape the browning back into the mixture.

Add the leeks and stir till they too are tender, slowly adding the packing liquid from the chickpeas if you need it to forestall burning.  Stir in the chickpeas, red sauce, dried basil if you’re using it, and the packing liquid if you didn’t already.  When the mixture is bubbling nicely, top it evenly with the cheese, and slide the pan into that warm oven till you need it.

Serve over big torn chunks of warm bread.  This is so delicious that, the night I first made it as a vegetable side dish, it turned into the main course.

© /KC December 2008

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