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

Recipe from


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


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.