Spiced Garbanzos with Eggplant and Tomatoes

Spiced Garbanzos with Eggplant and Tomatoes

Recipe By : Basic Flavorings: Olive Oil (amended)

4 Preparation Time :

Categories : 3Olive Oil Vegetables

2Eat-Lf

Amount Measure Ingredient -- Preparation Method -- -- --

2 1/2 cups chopped eggplant -- as noted

olive oil spray

**spice blend: -- may be doubled

1/2 teaspoon turmeric

1/2 teaspoon ground coriander

1/8 teaspoon ground cumin

1/4 tablespoon black pepper

salt -- to taste

--x-- 1/2 cup red onion -- chopped

1 garlic clove -- minced

1/2 cup chopped green bell pepper -- or red and green

2 teaspoons olive oil -- divided use

1 1/2 cups cooked garbanzo beans -- drain and rinse

2 tablespoons Cabernet Sauvignon -- or reserved

16 ounces canned tomatoes -- drain, reserve juice

tomato juice

**to serve:

8 ounces angel hair pasta -- cooked, drained, hot

4 tablespoons fat-free parmesan cheese -- optional

NOTICE: This recipe uses half a globe eggplant. Cut a whole eggplant into 1/3 slices (about 12 slices). Transfer slices to a cookie sheet lined

with paper towels. Sprinkle the slices with a little fresh ground coarse

2 to 4 hours. Bag half of the slices and return to the

freezer; cube the remainding slices for this recipe.

Have everything recipe-ready, including the spice blend. Heat wok to high

3 to 4 minutes. To

enhance the spices

see notes

, add them now. Make a well; add spices and warm them a little before incorporating; toss to coat the eggplant. Make

a well. Toss the onion and garlic with half the oil and fry in the wok

2 to 3 minutes

2 mins

beans and warm through. Make a well; add the wine and burn off alcohol

1 min.

Add a little of the tomato juice if desired. Taste and adjust salt and pepper and/or other seasonings (see cook's note.) Toss with angel hair

415 cals

5 1/5 g fat

CooksNOTES: We tried Jun 97. Spices could be doubled. We added them after

garbanzos and before tomatoes. Instead, add to eggplant. Colorful dish: serve half as a pasta topping; and chill other half and use

in a Caponata.

Recipe from Clare Gordon-Smith (1996) Basic Flavorings: Olive Oil (Courage

Books). Testing and MC Formatting by Kitchen Path

(phannema@wizard.ucr.edu) Posted on Eat-lf Jun 25, 1997. - - - - - - - - - - - - - - - - - -