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Eggplant and Chickpea Stew
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- #16045
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup extra virgin olive oil
4 medium onions, each cut into six to eight wedges
2 medium eggplants, peeled and cut into 2-inch cubes
2 cups canned or cooked chickpeas, drained
1 can (28 ounce size) plum tomatoes, chopped, with juice
1 teaspoon salt, or to taste
1/2 teaspoon whole black peppercorns, crushed
OR
1/4 teaspoon freshly ground black pepper
1 teaspoon dried mint
directions
Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Add the onion wedges and cook, stirring occasionally, until the edges are browned. Add the remaining ingredients, stirring to blend.
Reduce heat and cook over medium heat covered, stirring occasionally, for about thirty minutes. If the liquid has not evaporated completely, remove cover and cook a little longer, stirring occasionally.
Good served hot, but even better served cold the next day.
added by
amos13soma
nutrition data
Nutritional data has not been calculated yet.
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