Arabic Eggplant Stew
Keep it easy. This is Kathren McIntyre's favorite approach to cooking, which she ably applies in this vegetarian stew. It is good as a main dish and as a pasta sauce. We like it cold, too.
How to Make It
Step 1
1
Rinse eggplant. Trim off and discard stems. Cut eggplant into 2-inch cubes.
Step 2
2
In a 9- by 13-inch pan, mix eggplant, onions, and oil.
Step 3
3
Bake in a 450° oven, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
Step 4
4
Drain and rinse garbanzos. Drain tomatoes and reserve juice. Measure juice and add water to make 1 1/3 cups.
Step 5
5
Add garbanzos, tomatoes, and juice mixture to eggplant.
Step 6
6
Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes. Add salt and pepper to taste.
Ingredients
2 pounds eggplant
3 onions (6 oz. each), chopped
1 tablespoon olive oil
1 can (14 oz.) garbanzos
2 cans (14 1/2 oz. each) diced tomatoes
Salt and pepper
Directions
Step 1
1
Rinse eggplant. Trim off and discard stems. Cut eggplant into 2-inch cubes.
Step 2
2
In a 9- by 13-inch pan, mix eggplant, onions, and oil.
Step 3
3
Bake in a 450° oven, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
Step 4
4
Drain and rinse garbanzos. Drain tomatoes and reserve juice. Measure juice and add water to make 1 1/3 cups.
Step 5
5
Add garbanzos, tomatoes, and juice mixture to eggplant.
Step 6
6
Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes. Add salt and pepper to taste.
