Arabic Eggplant (aubergine) Stew

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

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

Recipe

• 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.