Middle Eastern Eggplant Stew

Makes 4 servings

Farro, available at Italian and gourmet food stores, serves as the star grain in this tangy stew of roasted eggplant, bell pepper, and tomatoes. Spelt, farro's close relative, may be easier to find.

1 medium eggplant (about 1 pound), peeled and cut into 1/2-inch cubes
1 medium yellow bell pepper, seeded and cut into 1/2-inch pieces
4 teaspoons olive oil
1 medium onion, sliced
4 garlic cloves, minced
1 bay leaf
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 15-ounce can diced tomatoes or 4 large plum tomatoes, seeded and diced
4 cups vegetable stock
3/4 cup farro or spelt, rinsed and drained
2 tablespoons lemon juice
Salt, to taste
Cooking spray

1. Preheat oven to 450 degrees and lightly spray a baking sheet.

2. Place eggplant and bell pepper on baking sheet and toss with 2 teaspoons of the oil. Spread in an even layer and bake, tossing occasionally, until vegetables are browned and tender, 20 to 30 minutes.

3. In a large saucepan over medium heat, saute onion in remaining oil until tender, about 5 minutes. Add garlic, bay leaf, cumin, coriander, and turmeric. Saute for 1 minute.

4. Stir in tomatoes, stock, eggplant, bell pepper, and farro or spelt. Bring to a boil over medium heat. Reduce heat to medium-low, cover, and simmer for 35 to 40 minutes, until farro is tender. Remove and discard bay leaf. Stir in lemon juice and add salt to taste.

VEGAN

Per Serving: 243 Cal (24% from fat), 9g Prot, 6g Fat, 43g Carb, 19mg Sod, 0mg Chol, 10.2g Fiber.

Jean Patterson is a freelance food writer based in Pasadena, California.

"Hearty Grain Stews"
Copyright 2000 by Veggie Life. All rights reserved.
Originally published in Veggie Life, Autumn 2000.