Egyptian Eggplant Dish (Masaa'a)

Eggplant dish that can be served either as a side dish, or as as I prefer, a main dish over rice. We sometimes add a little browned ground beef to the mixture (about 1/2 pound) for a little variation. More traditionally it is made with a hot pepper rather than a green one, but my family prefers the green pepper. Spice it up as much as you want!

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  large eggplant, cut into 1/2 inch slices
• 2  large potatoes, cubed
• 1  green bell pepper, sliced
• 1 (15 ounce) can chickpeas, rinsed and drained
• 2  garlic cloves, chopped
• 1  large onion, thinly sliced
• 1 (15 ounce) can tomato sauce
• 1  teaspoon salt
• 1  teaspoon cumin
• 1  teaspoon  coriander
• 1⁄2 teaspoon pepper
• 1  teaspoon  good mustard
•  oil, for frying

Directions

1. Fry the eggplant slices in oil until golden, set aside on paper towels to drain, and lightly salt.
2. Fry potatoes until golden and set aside on paper towels to drain. Lightly salt.
3. Fry pepper slices in oil until tender, set aside.
4. In a pan, saute the onion until soft. Add Garlic, and saute a 1-2 min more.
5. Add the spices and mustard (except salt, unless you want more- I usually think the salted veggies are salty enough. Just taste and see).
6. Add in the veggies and tomato sauce and mix well.
7. Cook just long enough to heat through.
8. Sprinkle with chickpeas.
9. Enjoy!