Yield: 1 Servings
|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