Eggplant Stew with Garbanzos

Diane L. Leipper

2 cups garbanzos

6 cups water

Cover garbanzos with water. Soak overnight. Drain (optional step). Place garbanzos in a heavy saucepan. Add water. Bring to a boil over high heat. Cook covered 3 to 4 hours over medium heat until beans are tender. Drain and reserve stock till later.

1 large eggplant cut in half length wise and cut into 1 inch cubes

1/4 cup olive oil or

vegetable oil

Heat a heavy cast iron skillet over medium high heat. Add oil. Heat until a piece of eggplant added sizzles. Add eggplant. Fry 3 - 5 minutes to a side until lightly browned. Remove from pan. Drain.

2 medium potatoes cut into 1 inch cubs

1 cup garbanzo stock

2 leeks, chopped or 4 green onions, chopped

Place in a large heavy saucepan with fried eggplant. Cover. Bring to a boil over high heat. Reduce heat to medium low. Simmer 15 to 20 minutes until potatoes are just tender. Add garbanzos

1 large yellow onion, minced

2 cloves garlic, crushed and minced

1/4 cup olive oil or vegetable oil

While potatoes and eggplant are cooking, heat a cast iron skillet over medium heat. Add oil. Heat until a small piece of onion sizzles. Add onions and garlic. Stir and fry until onions are soft and transparent but not brown.

5 - 8 sprigs parsley, minced

1 & 1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 cup stewed tomatoes

1/4 cup tomato paste

Add to garbanzos along with onions and garlic. Mix well. Cover. Simmer on low heat 3 to 5 minutes. Just enough to heat added ingredients and mix well with other flavors.

1/4 cup lemon juice

Add to stew. Mix well. Serve at once with pilaf and salad.

Good cold for lunch. Freezes well.

From: The Thursday Night Feast

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