Spicy Chickpea and Eggplant Stew

from Aaron's Greek cookbook.  We'll try to find the name and add a picture.

2 large eggplants, cubed
15 ounces chickpeas (if starting with dried chickpeas, soak 7 ounces or 200g overnight, then cook)
4 T olive oil
3 garlic cloves, finely chopped
2 large onions, chopped
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 teaspoon ground coriander
42 ounces of tomatoes (we used fresh, but recipe says canned)
salt and black pepper

For the garnish:
2 T extra virgin olive oil
1 onion, sliced
1 garlic clove, sliced
a few sprigs of fresh cilantro

Serve over rice.  (We served it over toast tonight.)

For the stew...

1. Put eggplant cubes in colander; sprinkle with salt.  Set colander in a bowl or sink and leave for at least 30 minutes to let the bitter juices escape.  Rinse thoroughly with cold water and pat dry on kitchen paper.
2. Drain chickpeas (either from cooking water or can water).
3. Heat oil in a large pot.  Add garlic and onion; cook gently until soft.  (They do not need to brown. The garnish will be browned onions and garlic.)  Add spices and cook, stirring until the spices are evenly coating the onions.  Add eggplant; stir to coat with spices and onion.  Cook for 5 minutes.  Add tomatoes and chickpeas.  Cover and simmer for 20 minutes. 

For the garnish...

1. Heat the olive oil in a frying pan and, when very hot, add the sliced onion and garlic.  
2. Fry until golden and crisp.

To serve...

1. Serve over rice (or bread).  We prefer jasmine or basmati rice.  A long grain is best.
2. Top with garnish.
3. Add fresh cilantro.
4. I (Lisa) also like to add plain yogurt.  
5. Enjoy!

Aaron and Lisa's Typical French Lunch

Le déjeuner.

Ingredients:

1 large or 2 small apples (we've been having Elstar, Reinette d'Anjou and Gala, all local)

Local, fresh-baked bread (pictured above is the baguette)

Local cheese (above is Cherista, a mix of goat's and sheep's milk)

(For meat-eaters, add saucisson, a cured sausage)

Cut to desired portions, and enjoy!

Pumpkin Custard

2 cups cooked pumpkin (see below for instructions)

1/4 cup sugar (I prefer raw cane, and I don't like my custard to be very sweet.)

2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp salt
12 ounces milk (preferably whole for smoothest texture)
2 eggs

Mix pumpkin with sugar, salt, and spices.

Mix 12 ounces of milk (lower than two percent will lead to a not-as-pleasant texture) into the pumpkin mixture.  (You might need more or less depending on how moist your pumpkin or other winter squash is.)

Mix two eggs into the orange mess you have created.

Bake at 350F (or what seems to the the equivalent in our toaster oven (190C, not an actual mathematical equivalent) until a knife inserted in the center comes out clean.  This could take anywhere from an hour to an hour and forty-five minutes.  Enjoy!