SO'CS: Day 4

This was a stew of eggplant, onions, chickpeas, tomatoes and spinach, and it's the second recipe I've made from Six O'Clock Scramble that I'd make again, although I think I'd add more seasoning to it. I was amazed to see August go to town on it, not discriminating at all between the eggplant and the ingredients in it that he actually likes. My dad tasted the eggplant and didn't say a thing, which means he didn't like it. But I do like the taste of this eggplant.

First you saute a chopped onion in 1/4 cup olive oil until it's softened, then you add a medium eggplant that's you've cut in 1-inch cubes. Cook that for 5 minutes, then add a drained can of chickpeas, a 28-ounce can diced tomatoes, a teaspoon (or much more) cumin, 15 chopped mint leaves and 1/2 teaspoon salt. Simmer until the eggplant is soft (the recipe said 15 minutes, but mine took more like 30), then add some spinach (the recipe called for 2 to 3 cups fresh baby spinach, but I had frozen chopped spinach that I didn't use in the lasagne so I used that instead - wouldn't it be nice if a menu-based cookbook took that kind of thing into consideration?). Eat over couscous. I think it'd be good with plain yogurt on top, but we didn't have any so I can't be sure.

Overall, this is the kind of recipe the Scrambler in me loves: lots of veggies, a good bit of unattended cooking time to prep other things, lots of flavor and flexibility. Cooked tomatoes, which is almost a guaranteed hit with the boy. I just have to convince his father to try eggplant.