This versatile ragout from Vegetarian Times is the ideal topping for rice, polenta, gluten free noodles, and can even be eaten on its own. The recipe tastes amazing even though it requires very little effort. Another great thing about this dish is that you probably have most of the ingredients in your pantry already.
Eggplant & Chickpea Ragout
1 medium eggplant, cut into 3/4 inch chunks
1 Tbs. salt
2 cloves garlic, minced (2 tsp.)
1 15-oz. can diced tomatoes, drained
1/2 cup crushed tomatoes
1 7.5 oz can chickpeas, rinsed and drained
4-5 pitted kalamata olives, chopped
A pinch of Truvia (or sugar)
2 tbsp fresh parsley, chopped
1. Place eggplant cubes in a large bowl. Toss with salt, and let stand 30 minutes. Drain, rinse well, and pat dry.
2. Heat a large saucepan over medium low heat and spray with nonstick spray. Add garlic, and cook 1 minute, or until fragrant.
3. Stir in tomatoes (diced and crushed), chickpeas, and eggplant. Raise heat to medium and cook 15-20 minutes, or until eggplant is tender but not mushy.
4. Stir in olives and Truvia, and cook 2 minutes more. Fold in parsley, and season with black pepper.
Nutrition Information--approximately 175 calories per serving