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| Arabian Vegetable Medley |
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| 2 lbs |
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eggplant cut in 1-1/2 cubes |
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| 2 Tbs |
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olive oil divided |
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| 4 cups |
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sliced onion |
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| 2 tsp |
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minced garlic |
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| 1 tsp |
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salt |
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| 1/2 tsp |
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cinnamon |
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| 1/2 tsp |
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pepper |
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| 2 |
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Cans (1 pound each) tomatoes undrained and coarsely chopped |
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| 1 |
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Can (16 ounces) chick peas rinsed and drained |
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| 1 |
In large non-stick skillet, over medium-high heat, saute eggplant in 1 tablespoon oil 10 to 12 minutes or until lightly brown and crisp- tender. Remove eggplant from pan; set aside. |
| 2 |
In same skillet, over medium-high heat, saute onions in remaining oil 6 to 8 minutes or until lightly brown and tender. Stir in garlic, salt, cinnamon and pepper and cook 2 to 3 minutes. |
| 3 |
Fold in eggplant, tomatoes and chick peas; bring to 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 the liquid is absorbed. |
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| Servings: 16 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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| Calories |
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76.00 |
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% Daily Value |
| Total Fat 2.00g |
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3% |
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| Sodium 265.00mg |
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11% |
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| Carbohydrates 12.00mg |
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4% |
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| Protein 3.00g |
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6% |
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| Recipe Type |
| Main Dish, Vegetarian |
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| Recipe Source |
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