Yield
Makes 6 to 8 servings

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

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

Step 2

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

Step 3

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

Step 4

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

Step 5

Add garbanzos, tomatoes, and juice mixture to eggplant.

Step 6

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

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