Middle Eastern Vegetables

[Guest guest]

Middle Eastern Vegetables

 

2 pounds

eggplant, unpeeled, cut into 1 1/2-inch cubes

2 tablespoons olive oil

4

cups onions, sliced

2 teaspoons garlic, minced

1 teaspoon salt

1/2

teaspoon cinnamon

1/2 teaspoon fresh ground black pepper

2 (16-ounce) cans

tomatoes, undrained and coarsely chopped

1 (16 ounce) can chickpeas, rinsed

and drained

 

In large non-stick skillet, over medium-high heat, sauté

eggplant in 1

tablespoon oil 10 to 12 minutes or until lightly brown and

crisp-tender. Remove

eggplant from pan; set aside. In same skillet, over

medium-high heat, sauté

onions in remaining oil 6 to 8 minutes or until

lightly brown and tender. Stir

in garlic, salt, cinnamon and pepper and cook

2 to 3 minutes. Fold in eggplant,

tomatoes and chick peas; bring to boil.

Reduce heat to low, cover and simmer 30

minutes or until eggplant is tender.

Remove cover and cook 15 minutes or until

most of the liquid is absorbed.

 

 

 

 

 

 

 

[Guest guest]

Thank you, I will cut this in half and make for myself

 

Fiona

 

, Gypsy G <bohemian_river wrote:

>

> Middle Eastern Vegetables