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Arabian Vegetable Medley

Holidaycooking's picture
  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
  Salt 1 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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

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

Arabian Vegetable Medley Recipe