Chickpea Ragout

材料

• 2 汤匙/餐匙 parmesan cheese, grated
• 1 茶匙, 片（叶子） dried oregano
• 1 少许 salt
• 1 餐匙/汤匙 olive oil
• 2 杯（方块状） eggplant
• 1 克 hot pepper flakes, pinch
• 2 瓣 garlic, minced
• 1 个，中型的 （6.5厘米直径） onion, diced
• 1/4 cup fresh parsley
• 1 杯 zucchini
• 1 罐 tomatoes, diced
• 2 tbsps tomato paste
• 1 个，中型的 （约7厘米长，6.5厘米直径） sweet red pepper, diced
• 1 杯 chickpeas, drained and rinsed

做法

1. Heat the olive oil over medium heat; fry eggplant, red pepper, onion, garlic, salt and hot pepper flakes, stirring occasionally, until tender, about 8 minutes.
2. Stir in tomatoes, chickpeas and tomato paste; cover and simmer until thickened and vegetables are softened, about 15 minutes.
3. Stir in parsley and grated parmesan (optional). Serve with polenta or with chicken.
4. Note: recipe from "Canadian Living" magazine.