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Photography: Caitlin Bensel; Food Styling: Anna Hampton; Prop Styling: Mindi Shapiro Levine

Recipe Summary

Yield:
Serves 4 (serving size: about 1 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain 1 can tomatoes in a colander over a bowl, reserving 1/2 cup liquid. Drain remaining 1 can tomatoes; discard liquid. Combine tomatoes, reserved 1/2 cup liquid, and chickpeas in a bowl.

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  • Heat 1 tablespoon oil in a large skillet over medium-high. Add garlic, 1/2 teaspoon salt, and next 5 ingredients (through eggplant); sauté 7 to 8 minutes or until slightly tender. Stir in tomato mixture and remaining 1/2 teaspoon salt; cover, and cook 5 minutes.

  • Uncover pan; stir in vinegar, paprika, and black pepper. Cook 5 minutes or until vegetable mixture is slightly thickened. Divide vegetable mixture among 4 shallow bowls; drizzle servings evenly with remaining 1 1/2 teaspoons oil. Sprinkle with basil leaves, if desired.

Nutrition Facts

354 calories; fat 7.3g; saturated fat 0.8g; mono fat 3.7g; poly fat 0.7g; protein 15g; carbohydrates 58g; fiber 13g; cholesterol 4mg; iron 4mg; sodium 558mg; calcium 148mg; sugars 13g; added sugar 1g.
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