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.
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.
Ingredients
eggplants, onions, olive oil, garbanzo beans, diced tomatoes, salt and pepper