Food & dining
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    sunday supper

    Recipe for eggplant, bell pepper, and chickpea tagine

    Luke Pyenson for The Boston Globe

    Serves 4

    3large eggplant, sliced into thick rounds
    6tablespoons olive oil
    Salt and black pepper, to taste
    4cloves garlic, sliced
    2teaspoons coriander seeds
    1 tablespoon cumin seeds
    1teaspoon ground ginger
    2red bell peppers, cut into strips
    ½teaspoon tomato paste
    3medium tomatoes, diced
    2cans (15 ounces each) chickpeas, drained
    ¼cup chopped fresh parsley (for garnish)

    1. Set the oven at 450 degrees. Have on hand 2 large rimmed baking sheets.

    2. Arrange eggplant on the baking sheets. Using 4 tablespoons of the olive oil, brush rounds on both sides. Sprinkle with salt and roast for 30 to 40 minutes, or until golden brown.

    3. In a large flameproof casserole over medium-high heat, add the remaining 2 tablespoons olive oil. When it is hot, add the garlic, coriander, cumin, and ginger. Cook, stirring, for 3 minutes. Add the bell peppers and cook for 3 minutes more or until slightly softened.

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    4. Stir in the tomato paste, then the tomatoes. Cover the pan and cook over medium heat for 10 minutes. Add the chickpeas, salt, and black pepper. Turn the heat to low, and cook, stirring occasionally, for 10 minutes or until the chickpeas are flavorful. Add a little water if the pan seems dry.

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    5. Set aside 1½ cups chickpea mixture and 8 slices eggplant for the sandwiches. Arrange the remaining eggplant on the chickpea mixture. Sprinkle with parsley and serve with crusty bread or pita.

    Luke Pyenson