Eggplant Ragout with Tomatoes and Chickpeas
WITH QUINOA
Calories 215 (14% from fat)
Fat 3.4 gram
Saturated Fat 0.4 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 208 mg.
Carb. 38 gram
Fiber 8.8 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 8 gram
WITHOUT QUINOA
Calories 135 (23% from fat)
Fat 3.4 gram
Saturated Fat 0.4 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 203 mg.
Carb. 23 gram
Fiber 7.3 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 5 gram
Ingredients
1 cup onion, diced
3 cloves (3 tsp.) garlic, minced
2 long asian eggplants (or 1 regular Italian eggplant) peeled, quarteres and thinly sliced
1 cup dry quinoa, rinsed
1 Tbsp. olive oil
1 can (15.5 ounces) low sodium chickpeas, drained and rinsed
1 can (14.5 oz.) petite cut diced tomatoes (no salt added)
2 Tbsp. sun-dried tomato pesto
1 tsp. sugar (To cut the acidity of the tomatoes.)
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1/4 tsp. salt
OPTIONAL
fresh basil, slivered for garnish
This recipe tastes delicious alone or you can use it as a topping with quinoa, rice, fish or chicken. It reheats well too for lunch over toast.
1. Cut up the onion, garlic and eggplant. If you’re making the quinoa, start cooking that now according to the package instructions. After the quinoa is simmering, start on the next step.
2. Heat a non-stick pan over medium heat. Once it’s hot, add the olive oil and onion. Then cook for 3 minutes. Add the garlic and cook an additional minute.
3. Stir in the eggplant and cook for another 5-10 minutes.
4. Add the chickpeas, tomatoes, pesto, sugar, oregano, red pepper and salt. Stir together, reduce heat to low and cook for 15-20 minutes, stirring occasionally.
5. Serve over quinoa and garnish with freshly slivered basil.
Yield: 6 Servings
You can freeze individual portions for easy re-heating later.
Microwave for approximately 2 minutes. Keep the container open a little to allow steam to escape.
