- 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
- 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
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.