| 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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