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
Recipe from Sunset

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Nutritional Information

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. 1. Rinse eggplant. Trim off and discard stems. Cut eggplant into 2-inch cubes.
  2. 2. In a 9- by 13-inch pan, mix eggplant, onions, and oil.
  3. 3. Bake in a 450° oven, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
  4. 4. Drain and rinse garbanzos. Drain tomatoes and reserve juice. Measure juice and add water to make 1 1/3 cups.
  5. 5. Add garbanzos, tomatoes, and juice mixture to eggplant.
  6. 6. Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes. Add salt and pepper to taste.
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