Arabic Eggplant Stew Recipe

1. 1

   Rinse eggplant.

2. 2

   Trim off and throw away stems.

3. 3

   Cut eggplant into 2-inch cubes.

4. 4

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

5. 5

   Bake in a 450 degree oven, stirring occasionally, till eggplant is very soft when pressed, about 45 min.

6. 6

   Drain and rinse garbanzos.

7. 7

   Drain tomatoes and reserve juice.

8. 8

   Measure juice and add in water to make 1 1/3 c..

9. 9

   Add in garbanzos, tomatoes, and juice mix to eggplant.

10. 10

    Continue to bake, stirring occasionally, till vegetables are warm, about 20 min.

11. 11

    Add in salt and pepper to taste.

12. 12

    This recipe yields 6 to 8 servings.

13. 13

    Comments: Keep it easy.

14. 14

    This is Kathren McIntyre's favorite approach to cooking, that she ably applies in this vegetarian stew.

15. 15

    It is good as a main dish and as a pasta sauce.

16. 16

    We like it cool, too.

* Per serving · 4 servings · Values may vary.

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