Recipe by Mirj
It's summer. The sun doesn't set until after 8 PM. You want something light, but you also want something filling. A little vegetable stew can go a long way. Created for RSC Summer 2005.
Top Review by PamC
This was great! I used a can of diced tomatoes instead of the fresh, added some salt, and used about a cup more water over the course of the simmering to make it a bit soupier. I served it with a little lemon squeezed over as well as the cilantro.
- 2 tablespoons olive oil
- 1 medium onion, coarsely chopped
- 4 large garlic cloves, minced
- 1⁄2 red bell pepper, chopped (no so coarsely, not so fine)
- 4 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1⁄4 teaspoon hot pepper flakes (or to taste)
- 1 medium eggplant, unpeeled, cut into diced
- salt and pepper
- 1 lb ripe tomatoes, diced
- 1⁄2 cup water
- 1 (15 ounce) can chickpeas, drained (or two cups cooked chickpeas)
- 3⁄4 lb green beans, trimmed and cut into 1 inch pieces
- 2 tablespoons chopped fresh cilantro
Directions See How It's Made
- Heat the oil in a heavy stew pan. Add the onion and saute over medium heat for about 5 minutes, until it begins to brown.
- Add the garlic, pepper, cumin, tumeric and pepper flakes. Cook for one minute, stirring.
- Add the eggplant to the pot. Sprinkle with salt and pepper. Cook over low heat, constantly stirring, until the eggplant is covered in the spices.
- Add the tomatoes and bring the mixture to a boil.
- Add the water, stir it into the mixture.
- Cover, simmer over low heat, stirring often, for about 20 minutes.
- Add the chickpeas and the green beans.
- Simmer for 10-20 minutes more until everything is tender and the stew is thick.
- Taste and adjust for seasoning.
- Serve hot, sprinkled with the cilantro.