Eggplant and Chickpea Puttanesca

Well The Rower is off to the rowing nationals today so it's Kirsty and me all alone. Jumped at the chance not to have to eat meat! This dish is a take on pasta Puttanesca using chickpeas instead of spaghetti and adding in some sliced eggplant. I seem to be on a slight chickpea rampage these days, I have a gorgeous salad which I will put up sooner or later. They are endlessly versatile, these little straw coloured pearls will get you through hummus, salads, pasta, whatever. They take a damn long time to boil so I mostly use canned ones which save you about an hour in cooking time, and there is no real difference in taste. You will love this one though, when you have run out of, or are achingly sick of pasta, this will help.



Anyway I'm still nannying, it's been a long two weeks of playing mother. Everything has been fine except for the dogs, who when they aren't following me around all day or staring at me menacingly from the corner, are FARTING their tails off. It's making me feel a bit sick. It's been delightful having an excuse to bake yummy things since the kids don't seem to mind sampling everything. Also some good news, I've landed myself a real live job! An editorial assistant at Gourmet Traveller Magazine. I'm so excited. People there talk about food and wine all day and know all the new and great restaurants and bars. Heaven!


Eggplant and Chickpea Puttanesca:

1 can large can chickpeas (rinsed and drained)
1 medium eggplant, sliced and quartered
half a white onion, chopped
2 garlic cloves, chopped
1 medium sized red chilli, chopped
1 can diced tomatoes
4 pickled anchovies
1 quater cup pitted kalamata olives
1 tablespoon capers
1 tablespoon olive oil
1 tablespoon tomato paste
half a cup dry white wine
1 teaspoon mixed spice
chopped flat leaf parsley
grated parmesan cheese

Heat the oil in a medium sized saucepan on medium heat. Saute the garlic, onion and chilli for 3 minutes or until soft. Add the eggplant and anchovies and saute for a further 2 minutes. Add the wine, diced tomatoes, tomato paste, olives, capers, spices and chickpeas. Stir and simmer for 20 minutes, stirring occasionally. When the sauce has thickened ladle into bowls and sprinkle with cheese and parsley.