Eggplant Stew with Tomatoes and Peppers

Ingredients

 1 to 1 1/2 pounds eggplant
 6 tablespoons olive oil
 1 large red onion, diced into 1/2-inch cubes
 1 large red bell pepper, cut into 1-inch pieces
 2 teaspoons paprika
 2 garlic cloves, thinly sliced
 2 tablespoons tomato paste
 5 ripe plum tomatoes, peeled, quartered lengthwise, and seeded
 1 15-ounce can chickpeas, rinsed
 Salt and black pepper
 1/4 cup coarsely chopped parsley


       
 Directions


1. Cut the eggplant lengthwise into ½-inch slabs, then crosswise into
½-inch sticks. Heat ¼ cup oil in a wide skillet over high heat until hazy.
Add the eggplant and stir to distribute the oil. Cook, turning the pieces
every few minutes, until golden, about 10-12 minutes.

 2. Heat the remaining oil in a Dutch oven over medium-high heat.

 3. Add the onion, pepper, and paprika and sauté until the onion is lightly
browned around the edges, 8 to 10 minutes, adding the garlic during the
 last few minutes.

 4. Stir in the tomato paste, fry it for a minute, then moisten with a few
tablespoons water and scrape up the juices from the bottom of the pan.
Add the tomatoes, eggplant, chickpeas, 1 cup water, 1 teaspoon salt,
and pepper.

 5. Lower the heat and simmer, covered, for 20-25 minutes, stirring
once or twice. Stir in the chopped parsley and serve.