Arabic Eggplant (Aubergine) Stew

Recipe by LonghornMama
READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse eggplant.
  • Trim off and discard stems.
  • Cut eggplant into 2-inch cubes.
  • In a 13x9 inch pan, mix eggplant, onions and oil.
  • Bake at 450 degrees, 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.
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