Eggplant, Pasta and Chick Pea Stew Recipe
Ingredients
| Olive oil | 4 Tablespoon | |
| Large onions - 2, chopped | ||
| Garlic | 6 Clove (5gm) | |
| Green pepper | 1 To taste | |
| Large eggplant - 1, peeled and cubed in 1 pieces | ||
| Tomatoes | 2 Cup (16 tbs), chopped | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Oregano | 1/2 Teaspoon | |
| Cayenne pepper | 1/2 Teaspoon | |
| Chick peas - 2 cups, cooked or canned | ||
| Elbow macaroni | 2 Cup (16 tbs) | |
Directions
MAKING
1. In a skillet warm olive oil.
2. Add garlic, green pepper and onion. Saute for 5 minutes.
3. Add eggplant. Saute for 10 minutes. Stir occasionally.
4. Add seasonings, tomatoes, herbs and chick peas to stew.
5. Keep the skillet covered and simmer 30 minutes.
6. Add boiling water if the stew sticks to the bottom.
7. Cook pasta in the boiling water for 7 minutes.
8. Drain excess water from the pasta and add it to the stew.
FINALIZING
9. Taste to check the seasoning.
SERVING
10. Serve Eggplant, Pasta And Chick Pea Stew cold or hot.
1. In a skillet warm olive oil.
2. Add garlic, green pepper and onion. Saute for 5 minutes.
3. Add eggplant. Saute for 10 minutes. Stir occasionally.
4. Add seasonings, tomatoes, herbs and chick peas to stew.
5. Keep the skillet covered and simmer 30 minutes.
6. Add boiling water if the stew sticks to the bottom.
7. Cook pasta in the boiling water for 7 minutes.
8. Drain excess water from the pasta and add it to the stew.
FINALIZING
9. Taste to check the seasoning.
SERVING
10. Serve Eggplant, Pasta And Chick Pea Stew cold or hot.
Chef
