This eggplant dish makes a delicious Primo for a formal dinner, a light lunch or weeknight supper. The savory combination of cumin, smoked paprika, onion and tomato are a wonderful foil for the savory fruitiness of the Syrah. Serve with pasta or rice or even on its own as a side.
Cut the eggplant into large cubes (1 – 1 ½ inch) and coat with salt to purge. Let stand for 10 minutes.
Rinse and dry the eggplant.
In large pan sauté the onions in oil.
Add the eggplant, cook for 10 minutes browning on each side.
Add the sweet peppers, sweat for 2 minutes.
Add the cumin, paprika, pepper and garlic. Stir well to coat the eggplant.
Add the tomatoes and chickpeas and bring to a boil.
Reduce the heat and simmer for 20 minutes.
Bring a pot of water to the boil and cook the pasta. For dried pasta allow 10 minutes, if fresh 2 minutes.
Drain the pasta and toss with olive oil, salt and pepper.
Place the cooked pasta in a large serving bowl and top with the eggplant mixture and chopped parsley.
Restaurateur, Chef, Wine Steward, and Educator
Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.
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