Eggplant and Garbanzo Stew

(2 votes)

1 large eggplant, peeled
1/2 cup olive oil
1 large spanish onion, coarsely chopped
1 large carrot, coarsely chopped
1 cup drained garbanzo beans (chick peas, cici beans)
1-3 large cloves garlic, to taste
1 tablespoon kosher salt
1/2 teaspoon fresh ground black pepper, or to taste
1/4 teaspoon ground allspice
3 large tomatoes, peeled and coarsely chopped or canned chopped
1 tablespoon dried mint
2 tablespoons minced fresh cilantro

Cut eggplant in half lengthwise, and lengthwise again into 1 inch strips. Cut each strip into 1 1/2 inch lengths. In large, nonreactive saucepan, heat the oil. Add onion, and stir over medium heat until softened, 3-4 minutes. Add carrot, beans, garlic, salt and pepper and allspice. Cover and simmer, stirring occasionally in a folding motion, for 10 minutes. Add tomatoes and enough water to bring liquid to half the depth of the solids. Cover and continue cooking for 20 minutes. Stir in the mint, cover and cook until eggplant is very tender, about 10 minutes more. Serve hot, room temperature, or cold. Stir in cilantro just before serving.


a really fantastic combination of flavors! i upped the allspice to 1/2 tsp, added some cayenne pepper, reduced the cooking time just a few minutes, and used fresh mint (putting some in w/ the cilantro after the stew was cooked).
bill, dallas, texas

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