| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains, Dairy | 3olive oil, Vegetables, 2eat-lf | 4 | Servings | |
INGREDIENTS
| 2 1/2 | c | Chopped eggplant, as noted |
| Olive oil spray | ||
| 1/2 | ts | Turmeric |
| 1/2 | ts | Ground coriander |
| 1/8 | ts | Ground cumin |
| 1/4 | tb | Black pepper |
| Salt, to taste -x— | ||
| 1/2 | c | Red onion, chopped |
| 1 | Garlic clove, minced | |
| 1/2 | c | Chopped green bell pepper, 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 | Canned tomatoes, drain, reserve juice |
| Tomato juice | ||
| 8 | oz | Angel hair pasta, cooked, drained, hot |
| 4 | tb | Fat-free parmesan cheese, optional |
INSTRUCTIONS
SPICE BLEND/MAY BE DOUBLED TO SERVE 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. Recipe by: Basic Flavorings: Olive Oil (amended) Posted to Digest eat-lf.v097.n163 by Kitchen PATh <phannema@wizard.ucr.edu> on Jun 25, 1997
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