Recipe: Eggplant Tagine

EGGPLANT TAGINE

"If you haven't cooked much eggplant in the past, I encourage you to be courageous and try preparing dishes such as this truly versatile and satisfying tagine. A tagine is a North African stew traditionally cooked in earthenware bowls with conical covers. Though this is my vegetarian version, tagines usually feature lamb, beef, fish, or chicken, and dried fruits such as apricots or prunes. Such flavor combinations make for unique dinner entrees. Serve this tagine with steamed plain couscous, or rice pilaf, for a very satisfying vegetarian dinner, or as an accompaniment to grilled chicken or kebabs."

1/4 cup olive oil
1/3 cup finely chopped garlic
1/3 cup finely chopped shallots
1 large onion, coarsely chopped
2 red bell peppers, coarsely chopped
1 green bell pepper, coarsely chopped
3/4 teaspoon ground black pepper, plus more to taste
3/4 teaspoon salt, plus more to taste
2 pounds firm eggplants (about 2 large; unpeeled), cut crosswise into 2-inch slices, each slice quartered
3/4 cup tomato paste
1 1/2 cups water
1 (15-1/2 ounce) can garbanzo beans, drained and rinsed

Heat the oil in a deep large nonstick frying pan over medium heat. Add the garlic and shallots, and saut until fragrant and tender, about 1 minute.

Add the onion and bell peppers, and saut until the onions are translucent and peppers are tender, about 10 minutes.

Stir in 3/4 teaspoon of each black pepper and salt. Add the eggplant pieces and cook until they begin to soften, stirring often, about 5 minutes.

Stir in the tomato paste, then the water and beans. Bring the cooking liquid to a boil over high heat. Cover and simmer over low heat until eggplant is tender and soft, stirring occasionally, about 25 minutes. Season the eggplant tagine with more black pepper and salt to taste.

Spoon the eggplant tagine into a large bowl and serve.

Note:
Remember, if eggplant is not cooked until it's tender, it will have a slightly bitter taste. For this dish, the eggplant should become so tender it's mushy.

When shopping, look for firm eggplants with healthy green stem ends, as this indicates freshness.

The eggplant tagine will keep for 2 days, covered and refrigerated. To reheat, add 1/4 cup of water to the mixture, then cover and bring it to a simmer over medium heat, stirring occasionally.

Makes 6 to 8 servings
Source: ZOV: Recipes and Memories from the Heart by Zov Karamardian