*  Exported from  MasterCook  *

               Spiced Garbanzos with Eggplant and Tomatoes

Recipe By     : Basic Flavorings: Olive Oil (amended)
Serving Size  : 4    Preparation Time :0:20
Categories    : Olive Oil                       Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  c             Eggplant -- chopped, as noted
                        Olive oil spray
     1/2  c             Red onion -- chopped
   1      cl            Garlic -- minced
     1/2  c             Green bell pepper -- chopped,
                        -or red and green
   2      ts            Olive oil -- divided use
   1 1/2  c             Cooked garbanzo beans -- drain and rinse
   2      tb            Cabernet Sauvignon -- or reserved
  16      oz            Can tomatoes -- drain, reserve juice
                        To serve:
   8      oz            Angel hair pasta -- cooked, drained, hot
   4      tb            Fat-free parmesan cheese (optional)
                        Spice blend:
     1/2  ts            turmeric
     1/2  ts            ground coriander
     1/8  ts            ground cumin
     1/4  tb            black pepper
                        salt -- to taste

Note: Spice blend may be doubled.

Notice: This recipe uses half a globe eggplant.  Cut a whole eggplant
into 1/3" slices (about 12 slices).  Transfer slices to a cookie
sheet lined with paper towels.  Sprinkle the slices with a little
fresh ground coarse salt. Freeze 2 to 4 hours.  Bag half of the
slices and return to the freezer; cube the remaining slices for this
recipe.

Have everything recipe-ready, including the spice blend.  Heat wok to
high on a fast burner. Spray and saute the eggplant about 3 to 4
minutes.  To enhance the spices [see notes], add them now.  Make a
well; add spices and warm them a little before incorporating; toss
to coat the eggplant.  Make a well.  Toss the onion and garlic with
half the oil and fry in the wok until softened (2 to 3 minutes).
Make a well.  Toss the bell peppers with the remaining oil and fry
until aromatic (about 2 minutes).  Add the garbanzo beans and warm
through.  Make a well; add the wine and burn off alcohol (about
1 minute.)  Add the drained tomatoes and heat through; stir to
combine.  Add a little of the tomato juice if desired. Taste and
adjust salt and pepper and/or other seasonings (see cook's note.)

Toss with angel hair pasta and serve with a little parmesan cheese.

MC

Serving: 415 cals (11.4% from fat) 5.2 g fat

Notes: We tried Jun 97. Spices could be doubled. We added them after
garbanzos and before tomatoes.  Instead, add to eggplant.

Colorful dish: serve half as a pasta topping; and chill other half
and use in a Caponata.

Recipe from Clare Gordon-Smith (1996)
Basic Flavorings: Olive Oil (Courage Books).
Testing and MC Formatting by Kitchen Path (phannema@wizard.ucr.edu)
Posted on Eat-lf Jun 25, 1997.


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