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.
Makes 6 to 8 servings


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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


1. Rinse eggplant. Trim off and discard stems. Cut eggplant into 2-inch cubes.

2. In a 9- by 13-inch pan, mix eggplant, onions, and oil.

3. Bake in a 450° oven, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.

4. Drain and rinse garbanzos. Drain tomatoes and reserve juice. Measure juice and add water to make 1 1/3 cups.

5. Add garbanzos, tomatoes, and juice mixture to eggplant.

6. Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes. Add salt and pepper to taste.

Created date

October 2003

Nutritional Information

Calories 123
Caloriesfromfat 21 %
Protein 4.7 g
Fat 2.9 g
Satfat 0.3 g
Carbohydrate 22 g
Fiber 4.9 g
Sodium 229 mg
Cholesterol 0.0 mg