Recipe: Tunisian Eggplant and Chickpea Ragout (with onion, peppers and tomato)

TUNISIAN EGGPLANT AND CHICKPEA RAGOUT
"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."



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
1 (18 ounce) can diced tomatoes
1/2 cup dry white wine
2 cups drained chickpeas
1/2 cup chopped fresh parsley

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.

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.)

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

Makes 4 servings
Source: A Flash in the Pan by Brooke Dojny and Melanie Barnard