Ingredients for Arabic Eggplant Aubergine Stew
- 1 large (about 2 pounds) eggplant
- 1 large onion, chopped
- 2 tablespoons olive oil
- 1 (15-ounce) can garbanzo beans, drained and rinsed
- 1 (28-ounce) can crushed tomatoes, reserving juice
- 1 teaspoon salt, plus more to taste; freshly ground black pepper, to taste
- enough water to measure 1 1/3 cups with reserved tomato juice
- fresh parsley (optional), for garnish
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How to Make Arabic Eggplant Aubergine Stew
- Rinse 1 large (about 2 pounds) eggplant thoroughly.
- Trim off and discard the stems.
- Cut the eggplant into 2-inch cubes.
- In a 13x9 inch baking pan, toss the eggplant cubes with 1 large chopped onion, 2 tablespoons olive oil, and 1 teaspoon of salt.
- Bake at 450°F (232°C) for 45 minutes, stirring occasionally, until the eggplant is very soft when pressed.
- Drain and rinse one (15-ounce) can of garbanzo beans.
- Drain one (28-ounce) can of crushed tomatoes, reserving the juice.
- Combine the reserved tomato juice with enough water to measure 1 1/3 cups.
- Add the drained garbanzo beans, crushed tomatoes, and the 1 1/3 cup liquid mixture to the baked eggplant.
- Stir gently to combine and continue baking for 20 minutes, stirring occasionally, until the vegetables are heated through and the flavors have melded.
- Season with salt and freshly ground black pepper to taste. Serve hot, garnished with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
49g
Fat
2g
Carbs
13g
