Arabic Eggplant Stew Recipe
Servings: 6
Ingredients
- 2 lb eggplant
- 3 x onions - (6 ounce ea) minced
- 1 Tbsp. extra virgin olive oil
- 1 can garbanzos - (14 ounce)
- 2 can diced tomatoes - (14 1/2 ounce ea) Salt to taste Freshly-grnd black pepper to taste
Directions
- Rinse eggplant. Trim off and throw away stems. Cut eggplant into 2-inch cubes.
- In a 9- by 13-inch pan, mix eggplant, onions, and oil.
- Bake in a 450 degree oven, stirring occasionally, till eggplant is very soft when pressed, about 45 min.
- Drain and rinse garbanzos. Drain tomatoes and reserve juice. Measure juice and add in water to make 1 1/3 c..
- Add in garbanzos, tomatoes, and juice mix to eggplant.
- Continue to bake, stirring occasionally, till vegetables are warm, about 20 min. Add in salt and pepper to taste.
- This recipe yields 6 to 8 servings.
- Comments: Keep it easy. This is Kathren McIntyre's favorite approach to cooking, that she ably applies in this vegetarian stew. It is good as a main dish and as a pasta sauce. We like it cool, too.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 6 servings | |
| Calories 169 | |
| Calories from Fat 30 | 18% |
| Total Fat 3.47g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 319mg | 13% |
| Potassium 602mg | 17% |
| Total Carbs 31.09g | 8% |
| Dietary Fiber 8.9g | 30% |
| Sugars 6.48g | 4% |
| Protein 5.99g | 10% |
