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Arabic Eggplant Stew

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.

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

Nutrition 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

How to Make It

  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.