Eggplant and garbanzo bean stew

Healthful, nutritious, and delicious, eggplant is common in many cuisines. The French ratatouille, Sicilian spaghetti alla norma, Indian bhurtha, and Middle Eastern baba ghanoush are all classics. Raw, eggplant can be bitter but when cooked it develops a complex, rich flavor and absorbs oil and the flavor of other ingredients well.

In this treatment, we use eggplant as the hearty base of a vegetable stew which is then served over your favorite rice or pasta. I chose brown rice because its inherent nuttiness is a nice complement to the smooth taste of eggplant. The garbanzo beans (chick peas) add a nice kick of protein and a satisfying toothiness. The turmeric, hot pepper flakes, and paprika lend a softly exotic spiciness.

Ingredients

1 medium eggplant (1 – 1 ½ pounds)

6 Tbs. EVOO, divided

1/8 tsp. hot red pepper flakes

1/8 tsp. turmeric

2 tsp. paprika

1 large red onion, coarsely chopped

1 large red pepper, seeded and cut into 1/2" pieces

2 garlic cloves, peeled and sliced thin

1 can tomato paste (6 oz.) plus 1 can water

6 plum tomatoes, peeled; or, 1 can peeled plum tomatoes (15 oz.) with juices

1 cup water

1 can garbanzo beans (15 oz.), drained

Freshly ground pepper to taste

12 fresh basil leaves, coarsely chopped

Method

1. Prepare pasta or rice according to package directions. Time it to complete in concert with the stew.

2. Wash the eggplant and remove the stem. Cut lengthwise into ½ inch thick slices, then cut each slice into ½” cubes. Heat 4 Tbs. of the EVOO in a large skillet and add the eggplant. Cook, stirring, until pieces are evenly browned. Perform this operation in batches if your skillet isn’t large enough to contain all the eggplant in a single layer.

3. Heat 2 Tbs. of EVOO in a Dutch oven or large, deep skillet capacious enough for all ingredients. Stir and blend the red pepper flakes, turmeric and paprika. Sauté the onions and pepper until onion is browned. Add garlic during the last few minutes. Stir in the tomato paste and fry for a few moments, then add a 6 oz. can of water and mix thoroughly.

4. Add fresh or canned tomatoes, a cup of water, eggplant, and garbanzo beans. Top with freshly ground pepper, stir well and bring to a boil. Reduce to simmer, break up tomatoes with the edge of a wooden spoon, then cook for 20 minutes, stirring occasionally.

5. Stir in basil leaves and then serve over your choice of pasta or rice. Brown rice was my choice.

This is a wonderful, filling meal. We liked it with homemade garlic toast made from whole wheat rolls and a nice glass of Chianti.

Buon appetito e buon divertimento!

Warm tortellini and fresh garden vegetable salad

Late summer is the perfect time for this meal-in-a-bowl. Most of the vegetables can be sourced from your garden or the local farmers market. But the beauty of it is that, even in winter, you can make a very nice facsimile from your grocer’s produce and frozen food sections.

Tortellini provide the hearty base of the dish. While I prefer fresh spinach and cheese tortellini, feel free to experiment with frozen or dried with the variety of available fillings and flavors.

The dish consists of three basic components:

• The cooked pasta
• Sautéed onion, red pepper, garlic, and corn
• Fresh tomato, basil, and crumbled cheese (ricotta salata or feta)

These are combined in a large bowl and tossed, then served warm. Enjoy this healthful meal with freshly made garlic toast and a glass of your favorite red wine. Buon appetito!

Ingredients

1 (9 oz.) package fresh spinach and cheese tortellini (or your favorite flavor)

2 Tbs. extra virgin olive oil

1/2 red onion, chopped

1/2 red pepper, chopped

1 clove garlic, minced

2 cups fresh corn kernels, cut from cobs, or; 1 (10 oz.) package frozen corn kernels

1/4 cup chopped fresh basil

12 cherry tomatoes halved, or; 1 fresh or hothouse tomato cut into pieces

Freshly ground black pepper to taste

1/3 cup crumbled ricotta salata or feta cheese

Method

1. Cook tortellini according to package directions. When done, drain and place pasta in a large bowl.

2. Meanwhile, warm olive oil in a skillet over medium-low heat, then add onions and red pepper and sauté until onion begins to brown (5 minutes). Stir in minced garlic and cook another minute. Add corn and cook until tender (another 5 minutes).

3. Use a spatula to scrape vegetable mixture and olive oil from skillet into the pasta bowl, and then toss. Add basil and tomatoes. Top with freshly ground black pepper to taste. Add cheese and give a final, thorough toss.

Serve warm; although later leftovers served cold from the refrigerator are just fine.