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1. Chicken with Sweet Peppers and Balsamic Vinegar

2. Skillet Chicken and Chive Dumplings

3. Tunisian Eggplant and Chickpea Ragout

Book Description

Bon Appetit’s Brooke Dojny and Melanie Barnard share their extensive culinary experience with this indispensable kitchen helpmate to create a collection of entrees so delicious it’s hard to believe they only need one pan and 30 minutes or less to get them to the table. Serving up a meal of Garlic Shrimp Marbella can be just that easy. Same goes for Corned Beef Hash the old-fashioned way. From down-home favorites like Beer-Battered Fish ’n’ Chips to more exotic fare like Curried Couscous with Chickpeas and Dried Fruits, now dinner can be ready in, well—a flash in the pan!

... (more)

A Flash in the Pan: Fast, Fabulous Recipes in a Single Skillet

Authors: Brooke Dojny, Melanie Barnard, Maren Caruso (Photographer))

Date: April 2003

ISBN: 0811835782

Publisher: Chronicle Books

Paperback

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Sweet spices (in the form of pumpkin pie spice mixture) combine with cumin and cayenne to scent this mixed vegetable melange. Steamed couscous is the natural accompaniment, with perhaps a cucumber and yogurt salad on the side. A platter of Middle Eastern honey pastries is just the right dessert.

Makes 4 servings

• 1/4 cup plus 1 tablespoon fruity olive oil

• 1 medium-large eggplant (about 1 pound), peeled and cut Into rough 3/4-inch cubes

• 1 large onion, chopped

• 1 green bell pepper, chopped

• Salt and freshly ground pepper

• 3 garlic cloves, finely chopped

• 2 teaspoons ground cumin

• 2 teaspoons pumpkin pie spice

• 1/2 teaspoon cayenne pepper

• One 18-ounce can diced tomatoes

• 1/2 cup dry white wine

• 2 cups drained chickpeas

• 1/2 cup chopped parsley

1. In a large, deep skillet, heat the oil. Add the eggplant, onion, and bell pepper, and sprinkle with salt and pepper. Cook over medium to medium-high heat, stirring often, until the eggplant begins to soften and brown, about 10 minutes. Add the garlic and cook, stirring, for 1 minute. Add the cumin, pumpkin pie spice, and cayenne, and cook, stirring, for 1 minute.




2. Add the tomatoes and wine, and bring to a boil. Reduce the heat to medium and simmer, uncovered, for 5 minutes. Add the chickpeas and half the parsley and continue to simmer until the eggplant is very tender and the juices are reduced and thickened to a stew like consistency, about 10 minutes. (The ragout can be made several hours ahead, covered, and refrigerated. Reheat gently.)




3. Season to taste with salt and pepper, sprinkle with the remaining half of the parsley, and serve.

More From This Book:

1. Chicken with Sweet Peppers and Balsamic Vinegar

2. Skillet Chicken and Chive Dumplings

3. Tunisian Eggplant and Chickpea Ragout

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