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.