Cookbook:Eggplant and Chickpea Skillet

| Vegan cuisine

Eggplant and chickpea skillet is a colorful and tasty dish suitable for vegans. It is important to use fresh basil in this recipe.

Ingredients

 * 1 Tbsp olive oil
 * 1 green bell pepper, diced
 * 2 cloves garlic, chopped
 * 1 small eggplant (aubergine) or 2 Italian eggplants, quartered and sliced
 * 6–8 mushrooms, sliced
 * 1 can (15 oz / 400 g) diced tomatoes
 * 1 can (15 oz / 400 g) chickpeas, drained
 * ½ tsp tarragon
 * 2–3 cups (200–250 g) broccoli, cut into small florets
 * 8–12 fresh basil leaves (preferably Thai basil)

Procedure

 * 1) Sauté the green bell pepper and garlic in the oil over medium heat for several minutes. Add mushrooms and eggplant and continue cooking, stirring often, for 5 minutes.
 * 2) Add the tomatoes with their juice, chickpeas and tarragon. Stir well, cover, and simmer for 10–12 minutes until eggplant has softened somewhat.
 * 3) Stir in the basil leaves and broccoli and simmer, partially covered, for 8–10 minutes or until broccoli is bright green.
 * 4) Season to taste with salt and freshly ground black pepper.
 * 5) Serve over rice or couscous.