Saudi Eggplant and Chickpea Stew (Musaka'a)

Ingredients

• 1 large Eggplant
• 1 can Chickpeas
• 1 can Diced tomatoes
• 1 medium Onion
• 4 cloves Garlic
• 2 tbsp Tomato paste
• 1 tsp Cumin
• 1 tsp Coriander
• 1 tsp Paprika
• 3 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1/4 cup Fresh parsley (optional, for garnish)

Instructions

1. 1Cut the 1 large eggplant into 1-inch cubes. Place the cubed eggplant in a colander, sprinkle with 1 teaspoon of salt, and let it sit for 20 minutes to release excess liquid. After 20 minutes, rinse the eggplant under cold water and pat it completely dry with paper towels.
2. 2Heat 2 tablespoons of the 3 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 400°F (200°C). Add the dried eggplant cubes and cook, stirring occasionally, until they are browned on all sides, about 8-10 minutes. Use a slotted spoon to remove the browned eggplant from the pot and set it aside in a bowl.
3. 3Add the remaining 1 tablespoon of olive oil to the same pot over medium heat, about 350°F (175°C). Add the 1 medium onion, chopped, and cook, stirring often, until the onion is softened and translucent, about 5-7 minutes.
4. 4Add the 4 cloves of garlic, minced, along with the 1 teaspoon of cumin, 1 teaspoon of coriander, and 1 teaspoon of paprika to the pot. Cook, stirring constantly, until the spices are fragrant, about 1 minute.
5. 5Stir in the 2 tablespoons of tomato paste and the 1 can of diced tomatoes. Increase the heat to medium-high, about 400°F (200°C), and bring the mixture to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, to allow the flavors to meld.
6. 6Add the 1 can of chickpeas, drained and rinsed, and the reserved browned eggplant back into the pot. Stir everything to combine. Season the stew with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
7. 7Reduce the heat to low, cover the pot, and let the stew simmer gently for 30 minutes. Stir occasionally to prevent sticking. The stew is ready when the eggplant is very tender and the sauce has thickened slightly.
8. 8Remove the pot from the heat. If using, garnish the stew with 1/4 cup of fresh parsley, chopped, just before serving.

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