ARABIC EGGPLANT (AUBERGINE) STEW
Easy vegetarian stew made in the oven, good as a main dish or served over pasta. From Sunset, credited to Kathren McIntyre.
Provided by LonghornMama
Categories Stew
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Rinse eggplant.
- Trim off and discard stems.
- Cut eggplant into 2-inch cubes.
- In a 13x9 inch pan, mix eggplant, onions and oil.
- Bake at 450 degrees, 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.
Nutrition Facts : Calories 206.3, Fat 3.6, SaturatedFat 0.5, Sodium 500.8, Carbohydrate 40.8, Fiber 11.2, Sugar 12.3, Protein 6.7
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