This simple vegan dish is perfect served over rice or packed into a pita with fresh parsley and a squeeze of lemon.
Ingredients
4 tablespoons olive oil
1 large globe eggplant, chopped into 1 inch cubes
1 large onion, chopped
1 red bell pepper, chopped (optional)
4 medium ripe tomatoes, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
¼ cup red wine
1 teaspoon smoked paprika
½ teaspoon ground coriander
¼ teaspoon chili flake
Pinch ground cinnamon
1 can chickpeas, liquid reserved
Salt & pepper to taste
Fresh parsley to garnish
INSTRUCTIONS
In a deep, large pan, heat 2 tablespoons of olive oil over medium-high heat. Add eggplant and toss in oil, cooking for 5 minutes. Add onions and pepper and remaining oil and cook, stirring occasionally until onions are translucent. Add tomatoes, garlic, paste and spices and cook until tomatoes soften. Add red wine and bring dish to a simmer. Add canned chickpeas and, if dish seems dry (it should be saucy), add a portion of the chickpea liquid to pan. Cook, stirring occasionally until eggplant is soft, about 15 minutes. Garnish with parsley and serve over rice, in a pita or simply enjoy!
