Eggplant and garbanzo stew

Yield: 1 Servings

Measure Ingredient
1 large Eggplant (2 1/2 - 3 lbs), peeled
½ cup Olive oil
1 large Spanish onion, coarsely chopped
1 large Carrot, coarsely chopped
1 cup Drained garbanzo beans (chick peas, cici beans)
1 large Clove garlic (I'd add more)
1 teaspoon Kosher salt
½ teaspoon Fresh ground black pepper, or to taste
¼ teaspoon Ground allspice
3 larges Tomatoes, peeled and coarsely chopped (I'd use canned, crushed or whole)
1 teaspoon Dried mint
2 tablespoons Minced fresh cilantro

Cut eggplant in half lengthwise, and lenghtwise again into 1 inch strips.

Cut each strip into 1½ inch lengths.

In large, non-reactive saucepan, heat the oil. Add onion, and stir over medium heat until softened, 3-4 minutes. Add carrot, beans, garlic, salt & pepper and allspice. Cover and simmer, stirring occasionally in a folding motion, for 10 minutes.

Add tomatoes and enough water to bring liquid to half the depth of the solids. Cover and continue cooking for 20 minutes.

Stir in the mint, cover and cook until eggplant is very tender, about 10 minutes more.

Serve hot, room temperature , or cold. Stir in cilantro just before serving.

Per Serving: 476 calories, 9 GM protein, 42 GM carbs, 32 GM fat, 3 MG cholesterol, 5 GM saturated fat, 706 MG sodium.

Posted to Digest eat-lf.v096.n177 From: Jackie Nowicki <jackie@...> Date: Fri, 4 Oct 96 12:32:05 PDT

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