A hearty and tasty stew with chickpeas, eggplant, salami, garlic and coriander. Goes well with white steamed rice as a side dish.
I (meaning my entire family) am NOT an advocate of either Chickpeas or Eggplant (except when prepared "Parmesan" and then we only kind of like it). Which is PRECISELY why, when I came across this recipe, I simply KNEW I had to try it. I omitted the salami (too expensive in our area) but substituted 1/2 lb. SWEET Italian Sausage in its stead. I RARELY use Tomato Paste, so I used a can of crushed tomatoes instead. I liked it well enough (even thought it was "GOOD") but when -- just last night -- my Husband asked me "when are you going to make that 'Eggplant thing' again?", I just KNEW I had to come in here to rate this a 5! Who could have known?! Serve over rice. - 19 May 2008 (Review from Allrecipes USA and Canada)
I used the basic ingredients, added more, subtracted a few and came up with a very tasty meal. I added roasted red pepper and zucchini, old wine, white wine vinegar, a touch of chilli powder and cut out some off the water and replaced with chicken stock. Served over pasta. - 04 Jan 2007 (Review from Allrecipes USA and Canada)
Disappointing. Having read the other reviews, I took some extra steps to add flavor - added basil too, used broth instead of water, used fire-roasted tomatoes, cooked in slow cooker... (omitted salami though, as we are veg.) Wasn't horrible, but still quite bland. - 16 Nov 2008 (Review from Allrecipes USA and Canada)