*  Exported from  MasterCook  *
 
                Spiced Garbanzos with Eggplant and Tomatoes
 
 Recipe By     : Basic Flavorings: Olive Oil (amended)
 Serving Size  : 4    Preparation Time :0:20
 Categories    : 3Olive Oil                       Vegetables
                 2Eat-Lf
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  cups          chopped eggplant -- as noted
                         olive oil spray
                         **spice blend: -- may be doubled
      1/2  teaspoon      turmeric
      1/2  teaspoon      ground coriander
      1/8  teaspoon      ground cumin
      1/4  tablespoon    black pepper
                         salt -- to taste
                         --x--
      1/2  cup           red onion -- chopped
    1                    garlic clove -- minced
      1/2  cup           chopped green bell pepper -- or red and green
    2      teaspoons     olive oil -- divided use
    1 1/2  cups          cooked garbanzo beans -- drain and rinse
    2      tablespoons   Cabernet Sauvignon -- or reserved
   16      ounces        canned tomatoes -- drain, reserve juice
                         tomato juice
                         **to serve:
    8      ounces        angel hair pasta -- cooked, drained, hot
    4      tablespoons   fat-free parmesan cheese -- optional
 
 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 remainding 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 mins).  Add the garbanzo
 beans and warm through.  Make a well; add the wine and burn off alcohol
 (about 1 min.)  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. MCServing: 415 cals (11.4%
 ff) 5.2 g fat
 
 CooksNOTES:  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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