Sweet and Sour Eggplant, Tomatoes and Chickpeas
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large eggplant 1¼ to 1½ pounds, halved lengthwise then cut in ½-inch slices
- Salt to taste
- 3 to 4tablespoons extra virgin olive oil, as needed
- 2large garlic cloves, minced
- 1½pounds tomatoes, grated or peeled, seeded and chopped
- 1teaspoon sugar
- Freshly ground pepper
- 2tablespoons pomegranate molasses
- 1can chickpeas, drained and rinsed
- 2 to 3tablespoons chopped flat-leaf parsley, or a combination of mint and parsley
Nutritional analysis per serving (6 servings)
246 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 10 grams dietary fiber; 16 grams sugars; 7 grams protein; 740 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees. Line a baking sheet with foil, and oil it with olive oil. Lay the eggplant slices on top. Salt lightly and brush with olive oil. Place in the oven for 20 minutes until the eggplant is lightly browned and soft to the touch (the surface will be dry). Remove from the heat, and fold over the foil to make a packet around the eggplant slices. Allow them to soften and steam inside the foil for 15 minutes while you proceed with Step 2.
- Step 2
Heat 2 tablespoons of the olive oil over medium heat in a large, heavy lidded casserole or skillet. Add the garlic. Cook just until fragrant, about 30 seconds. Stir in the tomatoes, salt to taste, sugar and pepper. Bring to a simmer, and simmer uncovered over medium heat for 10 to 15 minutes, stirring often, until the tomatoes have cooked down and smell very fragrant.
- Step 3
Add the eggplant, molasses and chickpeas. Cover and simmer for another 20 to 30 minutes, stirring from time to time. The mixture should be thick and the eggplant should be very tender, melting into the mixture. Taste and adjust seasoning. Sprinkle on the parsley and/or mint, and serve. Alternately, allow to cool and serve warm or at room temperature.
- Advance preparation:This dish keeps for three or four days in the refrigerator and tastes even better the day after you make it. Reheat gently in a skillet, or serve at room temperature.
Private Notes
Comments
Very good. I used a 14.5 oz can of diced tomatoes and added 1/2 tsp of Aleppo pepper, which made it quite spicy and was a good foil for the sweet / sour pomegranate molasses. Served two generously with a side of farro. I simmered it for a good 40 minutes, adding liquid from my home-cooked chickpeas to keep it moist. Sprinkled with generous amounts of parsley, mint and dill.
Add a dash of lemon juice at the end to brighten the flavors, and the more parsley and mint, the merrier.
Delicious. However quite a small amount of food if you're cooking for a family and would not easily serve 4 adults as a main course. I would make this again and double it, then freeze leftovers for a lunch later. I topped it with mint from our garden and served it with some plain yogurt and over brown rice. Mmmm.
Does This Freeze Well?
Used canned crushed tomatoes. Added hot paprika at the end - about 2 tsps. Topped with some Gouda and served over cauliflower rice. Very well liked!
https://www.reluctantgourmet.com/bean-conversions/ 1 cup dried chickpeas = ~ 3 cups cooked
(15 oz can = 1.5 cups so 1/2 cups dried chickpeas for this recipe)
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