Arabic Eggplant Stew

(4 votes)

2 pounds eggplant
3 onions - (6 ounces each) chopped
1 tablespoon olive oil
1 can garbanzos - (14 ounces)
2 cans diced tomatoes - (14 1/2 ounces each)
salt to taste
freshly-ground black pepper to taste

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

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

Bake in a 450 degree oven, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
Drain and rinse garbanzos. Drain tomatoes and reserve juice. Measure juice and add water to make 1 1/3 cups.
Add garbanzos, tomatoes, and juice mixture to eggplant.

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

This recipe yields 6 to 8 servings.


I have not prepared this recipe, yet. But I like that less oil is being used. I certainly will try it.
Anonymous, Location not stated.

what the heck is a garbanzo ?
Anonymous, Location not stated.

A garbanzo bean is a chick pea.
Anonymous, Location not stated.

Very nice. had it with pinto instead of garbanzos. Laid it over rice. very nice
daleo, Location not stated.

what's pinto ??
Dani, sydney australia

pinto? ever heard of googling it?
Anonymous, melbourne

What's googling?
Dani, sydney australia

Click Here to Comment on This Recipe

Related Recipes:

Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search