Recipe for Spiced Garbanzos with Eggplant and Tomatoes 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 cup chopped eggplant as noted
olive oil spray
----------------- spice blend: may be doubled ----------------
1/2 tsp turmeric
1/2 tsp ground coriander
1/8 tsp ground cumin
1/4 tbl black pepper
salt to taste
----------------- x ----------------
1/2 cup red onion chopped
1 x garlic clove minced
1/2 cup chopped green bell pepper or red and green
2 tsp olive oil divided use
1/2 cup cooked garbanzo beans drain and rinse
2 tbl Cabernet Sauvignon or reserved
16 oz canned tomatoes drain, reserve juice
tomato juice
----------------- to serve: ----------------
8 oz angel hair pasta cooked, drained, hot
Instructions:
Instructions: 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 remaining 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 cooks note.) Toss with angel hair pasta and serve with a little parmesan cheese. MCServing: 415 cals (11.4%

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.

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