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Eggplant and Peas Stew
This recipe was invented by my good friend Brian Bedrosian. He recommends that you "Should drink red wine while cooking and eating for best results." I haven't tried this one yet...but every other Armenian concoction I've tasted of Brian's has been outstanding! Ingredients
- 2 large yellow onions, diced
- 8 cloves garlic smashed and chopped
- 1" ginger root minced
- 1/2 tsp Kalonji (aka black cumin seeds, can substitute caraway seeds)
- 1/4 tsp ground cumin
- 1/2 tsp allspice
- 1/2 tsp salt and pepper (each)
- 1/2 tsp cayenne pepper
- 1 large eggplant cubed (1/2-1")
- 14.5 oz can chickpeas, drained (garbanzo beans)
- 1 cup green peas (fresh or frozen thawed)
- 16 oz tomato Sauce
- 16 oz can stewed tomatoes
- 1/4 cup olive oil
Directions
- Sauté onions, garlic, ginger until onions are translucent
- Add Eggplant and sauté until partly browned
- Add spices, mix
- Add remaining ingredients, bring to boil, simmer for 30 mins (or more)
- Add water as desired
- Serve over brown, brown basmati or white basmati rice
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Looks and sounds so yummy-will try this definitely! I am a vegan
I got to eat it... and I feel so lucky. All present for this delectable dish (all four kids and all four adults) had seconds, a few of us had thirds. So full of rich, sweet, smooth, spicey goodness.
The combination of eggplant with onions and tomatoes is classic, but the Armenian variation adding green peas and black cumin sounds very good.
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