Arabian Vegetable Medley Recipe
Ingredients
| 2 pounds eggplant, unpeeled, cut into 1 1/2 inch cubes | ||
| Olive oil | 2 Tablespoon, divided | |
| Onions | 4 Cup (16 tbs), sliced | |
| Garlic | 2 Teaspoon, minced | |
| Salt | 1 Teaspoon | |
| 1/2 teaspoon each ground cinnamon and black pepper | ||
| Tomatoes | 2 Can (10oz), undrained | |
| Chickpeas | 1 Can (10oz), drained, rinsed | |
Directions
In large nonstick skillet, over medium-high heat, saute eggplant in 1 tablespoon oil 10 to 12 minutes or until lightly browned and crisp-tender.
Remove eggplant from pan; set aside.
In same skillet, over medium-high heat, saute onions in remaining 1 tablespoon oil 6 to 8 minutes or until lightly browned and tender.
Stir in garlic, salt, cinnamon and pepper and cook 2 to 3 minutes.
Stir in eggplant, tomatoes and chick peas; bring to a boil.
Reduce heat to low; cover and simmer 30 minutes or until eggplant is tender.
Remove cover and cook 15 minutes or until most of liquid is absorbed.
Remove eggplant from pan; set aside.
In same skillet, over medium-high heat, saute onions in remaining 1 tablespoon oil 6 to 8 minutes or until lightly browned and tender.
Stir in garlic, salt, cinnamon and pepper and cook 2 to 3 minutes.
Stir in eggplant, tomatoes and chick peas; bring to a boil.
Reduce heat to low; cover and simmer 30 minutes or until eggplant is tender.
Remove cover and cook 15 minutes or until most of liquid is absorbed.
Chef
