Arabic Eggplant Stew

Yield

Makes 6 to 8 servings

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

Preparation

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.

Nutritional Information

Calories:

123 (21% from fat)

Protein:

4.7g

Fat:

2.9g (sat 0.3)

Carbohydrate:

22g

Fiber:

4.9g

Sodium:

229mg

Cholesterol:

0.0mg