Tomato, Eggplant, and Chickpea Ragout

SAVORY SUNDAYSDecember is officially here and I am transitioning from my Fall favorites to Winter dishes.  As it gets cooler, I love topping my dinners; whether chicken, steak, or seafood, with a warm ragout.  The best part of this Tomato, Eggplant, and Chickpea Ragout is that it tops any protein of choice perfectly. Plus, it’s easy to throw together!

Tomato, Eggplant, & Chickpea RagoutTomato, Eggplant, & Chickpea Ragout

Tomato, Eggplant, & Chickpea Ragout

Tomato, Eggplant, & Chickpea Ragout
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Ingredients
  1. 1 15 oz. can organic diced tomatoes
  2. 1 eggplant, peeled and cubed
  3. 1 15 oz. can chickpeas
  4. 2 garlic cloves, crushed
  5. 1 tbsp extra-virgin olive oil
  6. 1/4 tsp red pepper flakes
  7. 1/2 tsp garlic powder
  8. 1/2 tsp onion powder
  9. 1/2 tsp Italian seasoning
  10. Himalayan sea salt, to taste
  11. Freshly ground pepper, to taste
  12. Optional: 1/2 white onion
  13. Optional: 1 cup fresh spinach
Instructions
  1. 1. In a large skillet heat oil and garlic
  2. 2. Peel and cube eggplant and add to skillet (and optional onion if you are adding it)
  3. 3. Saute for 7 minutes, mixing often
  4. 4. Rinse and drain chickpeas and add to skillet, let cook for 3-5 minutes
  5. 5. Add in diced tomatoes and spices, let cook for 5 minutes (add optional spinach here), then reduce heat and let simmer for 15 minutes
  6. 6. Taste and adjust spices as desired and serve with protein of choice
Notes
  1. I served mine with pan-seared wild-caught salmon, but this dish is delicious with chicken or pork
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Tomato, Eggplant, & Chickpea RagoutTomato, Eggplant, & Chickpea RagoutTomato, Eggplant, & Chickpea Ragout

What are your go-to Winter dishes?

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