Eggplant Stew

🥘 Ingredients

• eggplant 1
• olive oil 6 Tbsp
• red onion 1
• red or yellow bell pepper 1
• paprika 2 tsp
• garlic 2 cloves
• tomato paste 2 Tbsp
• plum tomatoes 5
• chickpeas 1 15-oz can
• salt 1 tsp
• pepper 1 tsp
• chopped parsley ¼ cup
• quinoa

1. 1

   Chop eggplant into cubes. Heat olive oil in skillet and sauté for 10 minutes .
2. 2

   In a heated Dutch oven , add diced red onion , chopped red or yellow bell pepper , and paprika . Sauté 8 to 10 minutes ; add garlic during last few minutes
3. 3

   Stir in tomato paste , and moisten with a few tablespoons of water.
4. 4

   Add quartered plum tomatoes , eggplant, drained chickpeas , 1 cup water, 1 tsp salt and pepper .
5. 5

   Simmer, covered, about 20 minutes , stirring once or twice. Stir in chopped parsley and serve over quinoa or other favorite grain.