Arabic Eggplant (Aubergine) Stew |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Easy vegetarian stew made in the oven, good as a main dish or served over pasta. Ingredients:
2 lbs eggplants |
3 (6 ounce) onions, chopped |
1 tablespoon olive oil |
1 (14 ounce) can garbanzo beans |
2 (14 1/2 ounce) cans diced tomatoes |
salt and pepper |
Directions:
1. Rinse eggplant.
2. Trim off and discard stems.
3. Cut eggplant into 2-inch cubes.
4. In a 13x9 inch pan, mix eggplant, onions and oil.
5. Bake at 450 degrees, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
6. Drain and rinse garbanzos.
7. Drain tomatoes and reserve juice.
8. Measure juice and add water to make 1 1/3 cups.
9. Add garbanzos, tomatoes and juice mixture to eggplant.
10. Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes.
11. Add salt and pepper to taste.
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