- Calories 123
- Caloriesfromfat 21%
- Protein 4.7g
- Fat 2.9g
- Satfat 0.3g
- Carbohydrate 22g
- Fiber 4.9g
- Sodium 229mg
- Cholesterol 0.0mg
How to Make It
Rinse eggplant. Trim off and discard stems. Cut eggplant into 2-inch cubes.
In a 9- by 13-inch pan, mix eggplant, onions, and oil.
Bake in a 450° oven, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
Drain and rinse garbanzos. Drain tomatoes and reserve juice. Measure juice and add water to make 1 1/3 cups.
Add garbanzos, tomatoes, and juice mixture to eggplant.
Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes. Add salt and pepper to taste.