randomstring

• 2 Tbsp. olive oil
• 1 medium eggplant, peeled and diced (slice the ends off eggplant first to make peeling easy)
• 1/2 tsp. ground cumin
• 1/2 tsp. paprika
• 1/4 tsp. salt
• 15 oz. canned chickpeas (garbanzo beans), drained and rinsed
• 28 oz. diced tomatoes, with their liquid
• 1/3 cup fresh mint and/or parsley, chopped
• 1 cup crumbled feta cheese, for serving (optional)

1. In a large skillet or medium stockpot, heat the oil over medium-high heat. Add the eggplant, cumin, paprika and salt, and sauté it until the eggplant starts to get tender, stirring occasionally so the eggplant does not stick to the bottom of the pan, about 5 minutes.
2. Add the chickpeas and tomatoes and simmer it for about 10 more minutes, stirring occasionally, until the eggplant is very tender. Stir in the herbs. Serve it immediately, over couscous and topped with the cheese (optional), or refrigerate it for up to 3 days, or freeze it for up to 3 months.

source: SOS The Six O'Clock Scramble to the Rescue by Aviva Goldfarb

tags: CSA, vegetarian, can be vegan, pareve