Arabic Eggplant Aubergine Stew Recipe

Ingredients for Arabic Eggplant Aubergine Stew

• Eggplants
• 1 large onion, chopped
• Olive Oil
• Garbanzo Beans
• Diced Tomatoes
• Salt And Pepper

How to Make Arabic Eggplant Aubergine Stew

1. Rinse 1 large (about 2 pounds) eggplant thoroughly.
2. Trim off and discard the stems.
3. Cut the eggplant into 2-inch cubes.
4. In a 13x9 inch baking pan, toss the eggplant cubes with 1 large chopped onion, 2 tablespoons olive oil, and 1 teaspoon of salt.
5. Bake at 450°F (232°C) for 45 minutes, stirring occasionally, until the eggplant is very soft when pressed.
6. Drain and rinse one (15-ounce) can of garbanzo beans.
7. Drain one (28-ounce) can of crushed tomatoes, reserving the juice.
8. Combine the reserved tomato juice with enough water to measure 1 1/3 cups.
9. Add the drained garbanzo beans, crushed tomatoes, and the 1 1/3 cup liquid mixture to the baked eggplant.
10. Stir gently to combine and continue baking for 20 minutes, stirring occasionally, until the vegetables are heated through and the flavors have melded.
11. Season with salt and freshly ground black pepper to taste. Serve hot, garnished with fresh parsley (optional).