Eggplant and Chickpea Skillet
Eggplant and chickpea skillet is a colorful and tasty dish suitable for vegans. It is important to use fresh basil in this recipe.
Servings
4
1 tbsp olive oil
1 green bell pepper, diced
2 cloves garlic, chopped
1 small eggplant (aubergine) or 2 Italian eggplants, quartered and sliced
6–8 mushrooms, sliced
1 can (15 oz / 400 g) diced tomatoes
1 can (15 oz / 400 g) chickpeas, drained
½ tsp tarragon
2–3 cups (200–250 g) broccoli, cut into small florets
8–12 fresh basil leaves (preferably Thai basil)
Sauté the green bell pepper and garlic in the oil over medium heat for several minutes. Add mushrooms and eggplant and continue cooking, stirring often, for 5 minutes.
5 minutes
Add the tomatoes with their juice, chickpeas and tarragon. Stir well, cover, and simmer for 10–12 minutes until eggplant has softened somewhat.
10–12 minutes
Stir in the basil leaves and broccoli and simmer, partially covered, for 8–10 minutes or until broccoli is bright green.
8–10 minutes
Season to taste with salt and freshly ground black pepper.
Serve over rice or couscous.