Paula Wolfert's Macedonian Eggplant and Chickpea Stew | Two Jade Bowls
Paula Wolfert first tasted this Macedonian Eggplant and Chickpea Stew at a Lenten meal with clerical prayers, candles, and ancient music.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at twojadebowls.com.
Ingredients
- 1/2 pound dried chickpeas, soaked overnight
- 1 pound eggplant
- coarse salt
- 1/4 cup olive oil
- 2 cups chopped onions
- 1 large green frying pepper
- 2 1/2 teaspoons chopped long green chili
- 1 1/2 teaspoons garlic
- 2 cups canned tomatoes with juice
- 1/2 cup chopped parsley
- 1 teaspoon oregano
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