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.
Yield: Makes 6 to 8 servings
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Amount per serving
- Calories: 123
- Calories from fat: 21%
- Protein: 4.7g
- Fat: 2.9g
- Saturated fat: 0.3g
- Carbohydrate: 22g
- Fiber: 4.9g
- Sodium: 229mg
- Cholesterol: 0.0mg
- 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.
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