Arabic Eggplant (Aubergine) Stew

LonghornMama's Note:

Easy vegetarian stew made in the oven, good as a main dish or served over pasta. From Sunset, credited to Kathren McIntyre.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 2 lbs eggplants
• 3 (6 ounce) onions, chopped
• 1 tablespoon olive oil
• 1 (14 ounce) can garbanzo beans
• 2 (14 1/2 ounce) cans diced tomatoes
• salt and pepper

Directions:

1. Rinse eggplant.
2. Trim off and discard stems.
3. Cut eggplant into 2-inch cubes.
4. In a 13x9 inch pan, mix eggplant, onions and oil.
5. Bake at 450 degrees, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
6. Drain and rinse garbanzos.
7. Drain tomatoes and reserve juice.
8. Measure juice and add water to make 1 1/3 cups.
9. Add garbanzos, tomatoes and juice mixture to eggplant.
10. Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes.
11. Add salt and pepper to taste.

Reviews

[Dr. Jenny]

This was an easy to prepare, warming stew. I thought it was a bit plain and could have used some seasonings. I mixed a little feta into the stew (being out of goat cheese) to give it a little more flavor. I like that it is simple and healthy. Thanks!

[The Rabbit]

Super easy - super tasty. I added a few seasonings (cinnamon, chilis, cumin, garlic) because I love the flavor of tomatoes with cinnamon but this recipe needs nothing. It would be wonderful without my additions. I had it with brown rice. Love the goat cheese idea and will do that next time...which will be soon - I love eggplant! Thanks for another simple way to prepare it.

[*Parsley*]

Awesome! I used 2 lbs of the small slender Japanese eggplants. The only thing I added was some garlic. This was great without being served over anything. I simply crumbled a little goat cheese on top and that was it. Thanx for a great healthy and different recipe!