EGYPTIAN EGGPLANT

Egyptian Eggplant image

Provided by Jamilahs_Kitchen

Categories Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

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1 medium eggplant, cut into cubes
1 teaspoon sea salt
2 tablespoons fresh lemon juice
1 ounce water
1 tablespoon olive oil
1 (8 ounce) can chickpeas (drained)
1 red bell pepper, cut into pieces
2 ounces pickled jalapeno pepper juice
4 -6 pickled jalapeno peppers (sliced)
1/2 cup low sodium chicken broth
1/2 cup tomato sauce

Steps:

Peel eggplant if you prefer it without the skin like I do.
Cute in cubes and mix lemon juice and water and toss together so Eggplant doesn't brown.
Cut bell pepper into cubes.
Saute bell pepper and eggplant in olive oil for a couple minutes.
Add tomato sauce, chicken stock, jalapeno juice, jalapenos, chickpeas.
Season with sea salt.
Allow to reduce down until eggplant is soft and chickpeas are tender.
Server Immediately
I like mine with some pita bread, yogurt and it's a nice side dish for fish.

Nutrition Facts : Calories 320.6, Fat 9.7, SaturatedFat 1.4, Sodium 2583.3, Carbohydrate 53.5, Fiber 17.6, Sugar 12.9, Protein 11.4