Chickpea Ragout

Ingrédients

• 2 cuillères à soupe parmesan cheese, grated
• 1 cuillère à café, feuille dried oregano
• 1 pincée salt
• 1 cuillère à soupe olive oil
• 2 tasses, en cubes eggplant
• 1 g hot pepper flakes, pinch
• 2 gousse garlic, minced
• 1 moyenne onion, diced
• 1/4 tasse fresh parsley
• 1 tasse, hachée zucchini
• 1 boîte de conserve tomatoes, diced
• 2 cuillères à soupe tomato paste
• 1 moyenne sweet red pepper, diced
• 1 cup chickpeas, drained and rinsed

Directives

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.