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Arabic Eggplant Stew

Parental supervision needed. It is great on pasta too!--- A Veggie Dish

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

Instructions
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.

Makes 8 servings

Thanks to Anya for this recipe.

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