cup lightly packed chopped fresh cilantro
Juice of 1 lime
Bean mixture: 1 tablespoon vegetable oil
1 medium-size yellow onion, cut into small dice
2 jalapenos, seeded and chopped small
3 cloves garlic, minced
2 teaspoons coriander seeds, crushed
1 teaspoons chile powder
teaspoon ground cumin
teaspoon ground cinnamon
teaspoon salt
cup red cooking wine
1 cup fresh or frozen corn (if frozen, partially thawed)
1 (15-ounce) can black beans, drained and rinsed (1 cups)
2 teaspoons hot sauce, or to taste
FIRST, BAKE the squash: Preheat the oven to 375F. Cut the squash in half across its waist (widthwise). Scoop out the seeds. Prick the squash halves with a fork five or six times. Fill a baking dish with about an inch of water and place the squash cut side down in the dish. Bake for about 45 minutes, or until the skin is easily pierced with a fork.
Meanwhile, prepare the salsa: In a small mixing bowl, toss all those ingredients together. Cover and refrigerate until ready to use.
Then prepare the bean mixture: Preheat a large, heavy-bottomed skillet over medium-high heat and saute the onions and jalapeno in the oil for about 5 minutes. Add the garlic and coriander seeds, and saute 2 more minutes. Add the remaining spices, salt, and the wine, raise the heat, and boil for about 2 minutes, stirring often.
Lower the heat and add the corn, black beans, and hot sauce. Cook for 5 to 7 more minutes, until the corn is heated through and the wine has reduced.
If the squash is not done by this point, cover the bean mixture. If they cool by the time the squash is ready, then gently reheat. The bean mixture should be hot when served.
When your squash is ready, remove from the oven and let cool for about 10 minutes until you can handle it without burning yourself. Cut the squash halves in half lengthwise. Shred and scoop out the flesh with a spoon, add to the bean mixture, and toss with tongs to separate the strings and mix.
Divide among individual plates and top with salsa fresca. Serve immediately.
TOMATO AND ROASTED EGGPLANT STEW WITH CHICKPEAS.
SERVES 6.
TIME: ONE HOUR 10 MINUTES.
One bite of this stew will have you transported to a sunny hillside in Greece, or maybe Terry's renovated apartment in Astoria, Queens (that's what she gets for marrying a Spartan). Either way, roasted eggplant, garlic, and peppers make for a deeply satisfying Mediterranean dish. Serve with Soft Poppy-Seed Polenta (page 115) by scooping the polenta into the center of a wide bowl and ladling the stew around it. Garnish with fresh parsley if you roll like that and serve with hot sauce if you like things spicy.
This recipe looks really long but it's mostly our detailed notes on how to time everything right. Most of the cooking time isn't active; it's the veggies roasting and the soup simmering. Granted, there's a lot of steps and chopping of veggies, but worth it for the eggplant lover in your life.
cup olive oil
2 large eggplants (3 pounds)
1 bulb garlic
2 red bell peppers, stems and seeds removed
1 white onion, sliced into thin half-moons
3 cloves garlic, minced
cup white wine
2 teaspoons dried tarragon
1 teaspoon dried thyme
1 teaspoon ground coriander
teaspoon paprika
1 teaspoon salt
Several pinches of freshly ground black pepper