Eggplant Stew with Tomatoes and Chickpeas

Eggplant Stew with Tomatoes and Chickpeas

1 1/2 pounds eggplant, preferably plump round ones

2 tablespoons olive oil, ;more for brushing the eggplant

1 large red onion, cut into 1/2" dice

1 large bell pepper, red or yellow, cored, seeded, and cut into 1" pieces

2 plump cloves garlic, thinly sliced
2 teaspoons paprika
1 teaspoon cumin
generous pinch cayenne
2 tablespoons tomato paste
5 plum tomatoes, peeled, quartered lengthwise, and seeded
1 15-ounce can chickpeas (preferably organic) rinsed and drained
kosher salt
1/4 cup coarsely chopped fresh flat-leaf parsley
Freshly ground black pepper

Heat the broiler. Cut the eggplant crosswise into 3/4" rounds and brush both sides with olive oil. Broil until light gold on each side, about 2 minutes per side. (Mine took closer to 4 minutes a side). Let cool and cut into 1-inch pieces.

In a medium Dutch oven, heat the 2 tablespoons olive oil over medium to medium-high heat. Add the onions and bell pepper; saute until the onion is lightly browned, 12 to 15 minutes. In the last few minutes of browning, add the garlic, paprika, cumin, and cayenne. Add the tomato paste and stir for 1 minute. Add 1/4 cup water and boil, stirring the juices up from the bottom of the pan. Add the tomatoes, eggplant, chickpeas, 1 cup water, and 1 teaspoon salt. Bring to a boil and then simmmer, covered, until the vegetables are tender, about 25 minutes, stirring once or twice. Stir in the parsley, add salt and pepper to taste, and serve.

Serves 4