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Arabian Vegetable Medley

Holidaycooking's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Occasion: 
Christmas
Ingredient: 
Vegetable

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