Chickpea and Eggplant Stew

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.

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.

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.

I thoroughly enjoyed this stew---much like a chili but much quicker to make. Very nice flavor and texture and just the right amount of spices. Would recommend with a nice piece of crispy French bread.

Great use of leftover eggplant! Not spectacular but a nice tasting stew that got better after a few days. I used a cup of tomato sauce instead of diced tomatoes and added chicken boullion, omitting any additional salt. Also omitted salami just because I didn't have it! Probably would have been delicious with it.

I love this recipe, but with a few modifications. I add zucchini and curry powder. I use chicken broth instead of water and only use 4 cups. I serve over couscous. I normally make a big batch and enjoy the leftovers for several days.

I modified this recipe to omit the meat and the tomato paste. It was good, but not something I'm likely to make again.

Pretty good, but wish the broth had more flavor. As it was I used 1 can chicken broth for some of the water, but should've used more. Adding a few red pepper flakes when serving gave it a little extra kick. Family loved it though, so I may have been picky that night.

right off the bat, I thought it was suspect no flavored bouillon/broth was required, as this is a must for most soups. I did omit the salami to make this vegetarian. at first bite thought it was bland but then after a couple bites i liked the flavor, the chickpeas really add something to this. tastes even better the second day.

Great! I used this recipe with what I had in the kitchen already, so it was modified a bunch, for example, I had ham on hand, so I used that instead if going out and getting salami, and used butter beans instead of chickpeas. Next time, I'll follow to a tee; this time, I just followed the general idea. Very tasty, very filling!

This is my first time making it and it is a keeper. I did make it without oil or salami as I am on a plant-based diet. It works very well. I did not feel it was necessary to smash the eggplant as I like to maintain the integrity of the vegetable. I did not serve it over pasta, but, it looks good and I probably will the next time I make it.

Good recipe. I made it without any meat as I didn't have any available. I served it over pasta and it turned out to be a good basic dish. I'm pretty sure with some well seasoned sausage it would be great. I also didn't have any cilantro.