Arabian Vegetable Medley Recipe
Do you want a great in taste Arabian Vegetable Medley recipe? Whenever I have Asian friends visiting, I always prepare Arabian Vegetable Medley which is the most savored dish of their cuisine. The marriage of the incredible flavors of Vegetable with other ingredients is the secret to this Arabian Vegetable Medley recipe. This Arabian Vegetable Medley when served as Side Dish is sure to please your family members. In my view, to call yourself a chef, you need to have a personal recipe of Arabian Vegetable Medley, just like I do.
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.
