Guvec (Turkish Eggplant Stew)

Name: Guvec (Turkish Eggplant Stew)
Ingredients: 1 medium-sized onion, diced; 3 -4 cloves garlic; 1 medium-sized globe eggplant, cut into 1-inch cubes; 1 red bell pepper, seeded and cut into 1-inch squares; 3 -4 tomatoes, chopped; one 15-ounce can chickpeas, drained and rinsed; 1/2 teaspoon salt; 1/2 teaspoon red pepper flakes or cayenne; 1/2 teaspoon black pepper; 2 tablespoon olive oil

Joy E. Stocke and Angie Brenner|May 25, 2012 3:06 pm EST

2.8 (25 ratings)

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Here's a delicious, one-pot meal that's vegetarian and doesn't require a whole lot in the way of ingredients. Just 10 easy-to-find ingredients and a casserole dish are all that's needed to get dinner on the table in a flash. Serve this with rice or a bulgur pilaf. See all eggplant recipes.

Servings

2

Ingredients

1 medium-sized onion, diced
3 -4 cloves garlic
1 medium-sized globe eggplant, cut into 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch squares
3 -4 tomatoes, chopped
one 15-ounce can chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 teaspoon red pepper flakes or cayenne
1/2 teaspoon black pepper
2 tablespoon olive oil

Directions

Preheat the oven to 300 degrees.
Layer the onion, garlic, eggplant, bell pepper, and tomatoes in a 2-quart casserole baking dish. Season with the salt, red pepper flakes, and black pepper. Coat everything with the olive oil and cover with foil. Bake for 1 hour. Stir in the chickpeas and bake, covered, for 45 more minutes.