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Arabic Eggplant Stew





Yields
Makes 6 to 8 servings

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.

 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
Step 1
1

Rinse eggplant. Trim off and discard stems. Cut eggplant into 2-inch cubes.

Step 2
2

In a 9- by 13-inch pan, mix eggplant, onions, and oil.

Step 3
3

Bake in a 450° oven, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.

Step 4
4

Drain and rinse garbanzos. Drain tomatoes and reserve juice. Measure juice and add water to make 1 1/3 cups.

Step 5
5

Add garbanzos, tomatoes, and juice mixture to eggplant.

Step 6
6

Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes. Add salt and pepper to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories123
% Daily Value *
Total Fat 2.9g4%

Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 229mg10%
Total Carbohydrate 22g8%

Dietary Fiber 4.9g18%
Protein 4.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.