Arabic Eggplant (Aubergine) Stew

1. 1

   Rinse eggplant.

2. 2

   Trim off and discard stems.

3. 3

   Cut eggplant into 2-inch cubes.

4. 4

   In a 13x9 inch pan, mix eggplant, onions and oil.

5. 5

   Bake at 450 degrees, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.

6. 6

   Drain and rinse garbanzos.

7. 7

   Drain tomatoes and reserve juice.

8. 8

   Measure juice and add water to make 1 1/3 cups.

9. 9

   Add garbanzos, tomatoes and juice mixture to eggplant.

10. 10

    Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes.

11. 11

    Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.