Provençal-style vegetable-chickpea stew
1 medium, cut into 3⁄4-inch dice
Canned diced tomatoes
28 oz, fire-roasted variety, drained
Canned tomato paste
Sweet red pepper(s)
2 medium, cut into 3⁄4-inch pieces
2 small, sliced
1 large, coarsely chopped
2 large clove(s), minced
¼ cup(s), fresh, chopped
Chickpeas (15 oz)
2½ cup(s), rinsed and drained
Grated Parmesan cheese
- Stir together the eggplant and oil in a large microwavable bowl. Cover the bowl with plastic wrap and prick a few holes in the plastic. Microwave on High until the eggplant is softened, about 4 minutes.
- Add all the remaining ingredients except the beans and Parmesan to the eggplant and stir to combine. Microwave, covered, on High until the vegetables are softened, about 15 minutes, stirring every 5 minutes. Stir in the chickpeas and let stand about 5 minutes. Serve warm or at room temperature sprinkled with the Parmesan. Yields about 1 1⁄2 cups per serving.