Dinner tonight should be this Middle Eastern Eggplant Stew filled with chickpeas and a harissa tomato base. It's quick, easy, and ready in just 30 minutes! INGREDIENTS 4 tablespoons olive oil divided 4 cups eggplant cut into 1-inch cubes ¾ teaspoon salt di

Dinner tonight should be this Middle Eastern Eggplant Stew filled with chickpeas and a harissa tomato base. It's quick, easy, and ready in just 30 minutes! INGREDIENTS 4 tablespoons olive oil divided 4 cups eggplant cut into 1-inch cubes ¾ teaspoon salt divided 1 yellow onion chopped 2 garlic cloves minced ¼ cup harissa 1 tablespoon tomato paste 1 15- ounce can diced tomatoes 1 15- ounce can chickpeas drained and rinsed 1 cup water 2 tablespoons fresh lemon juice ¼ cup plain nonfat yogurt 2 tablespoons chopped parsley INSTRUCTIONS 1. Heat three tablespoons of olive oil in a large pot over medium-high heat. Add the cubed eggplant and ½ teaspoon salt and cook, stirring occasionally, until softened and browned on all sides, 5-6 minutes. Remove the eggplant to a plate and set aside. 2. Add the remaining tablespoon of oil to the same pot and heat over medium. Add the chopped onion and remaining ¼ teaspoon salt and cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic, harissa, and tomato paste, and stir until fragrant, 1 minute more, then add the diced tomatoes, chickpeas and water. 3. Bring the stew to a simmer and cook until slightly thickened, about 10 minutes. Stir in the eggplant and heat through, then stir in the lemon juice. 4. Serve topped with yogurt and sprinkled with parsley.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat three tablespoons of olive oil in a large pot over medium-high heat. Add the cubed eggplant and ½ teaspoon salt and cook, stirring occasionally, until softened and browned on all sides, 5-6 minutes. Remove the eggplant to a plate and set aside.

Step 2

2. Add the remaining tablespoon of oil to the same pot and heat over medium. Add the chopped onion and remaining ¼ teaspoon salt and cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic, harissa, and tomato paste, and stir until fragrant, 1 minute more, then add the diced tomatoes, chickpeas and water.

Step 3

3. Bring the stew to a simmer and cook until slightly thickened, about 10 minutes. Stir in the eggplant and heat through, then stir in the lemon juice.

Step 4

4. Serve topped with yogurt and sprinkled with parsley.