Arabic Eggplant Stew

1. 1

   Rinse eggplant. Trim off and discard stems. Cut eggplant into 2-inch cubes.

2. 2

   In a 9- by 13-inch pan, mix eggplant, onions, and oil.

3. 3

   Bake in a 450u00b0 oven, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.

4. 4

   Drain and rinse garbanzos. Drain tomatoes and reserve juice. Measure juice and add water to make 1 1/3 cups.

5. 5

   Add garbanzos, tomatoes, and juice mixture to eggplant.

6. 6

   Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes. Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.