Arabian Vegetable Medley
|Eggplant||2 Pound, unpeeled, cut into 1 1/2 inch cubes|
|Olive oil||2 Tablespoon, divided|
|Sliced onions||4 Cup (64 tbs)|
|Minced garlic||2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Canned tomatoes||32 Ounce, undrained (Two 16 Ounce Cans)|
|Canned chickpeas||16 Ounce, drained, rinsed (1 Can)|
In large nonstick skillet, over medium-high heat, saute eggplant in 1 tablespoon oil 10 to 12 minutes or until lightly browned and crisp-tender.
Remove eggplant from pan; set aside.
In same skillet, over medium-high heat, saute onions in remaining 1 tablespoon oil 6 to 8 minutes or until lightly browned and tender.
Stir in garlic, salt, cinnamon and pepper and cook 2 to 3 minutes.
Stir in eggplant, tomatoes and chick peas; bring to a 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 liquid is absorbed.
Serving size: Complete recipe
Calories 1532 Calories from Fat 350
% Daily Value*
Total Fat 40 g61.7%
Saturated Fat 5.6 g28%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4532.5 mg188.9%
Total Carbohydrates 273 g90.9%
Dietary Fiber 78.4 g313.6%
Sugars 41.8 g
Protein 53 g105.6%
Vitamin A 134.1% Vitamin C 266.6%
Calcium 70.1% Iron 124.4%
*Based on a 2000 Calorie diet