Arabian Vegetable Medley Recipe
Ingredients
2 pounds eggplant, unpeeled, cut into 1 1/2 inch cubes
2 tablespoons olive oil, divided
4 cups sliced onions
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon each ground cinnamon and black pepper
2 cans (16 ounces each) tomatoes, undrained and coarsely chopped
1 can (16 ounces) chick peas, rinsed and drained
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.
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