Arabian Vegetable Medley - 1 pt

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Arabian Vegetable Medley - 1 pt

2 Pounds eggplant, Cut in 1-1/2 cubes

2 Tablespoons olive oil, divided

4 Cups sliced onion

2 Teaspoons minced garlic

1 Teaspoon salt

1/2 Teaspoon cinnamon

1/2 Teaspoon pepper

2 Cans (1 pound each) tomatoes, undrained and coarsely chopped

1 Can (16 ounces) chick peas, rinsed and drained

 

 

 

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.

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.

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.

 

Yield: 16

 

Source: Recipe by The National Turkey Federation

Formatted by Chupa Babi in MC: 05.03.07

 

Nutrition Facts

Calories 76; Total Fat 2g (23%); Sodium 265mg; Total Carbohydrate 12g;

Protein 3g

 

ChupaNote: I doubled the cinnamon, pepper, and garlic and it was not

enough. Next time I'll use two cinnamon sticks and 1/2 Tablespoon red

pepper flakes and 3 cloves garlic (How can you have too much garlic?)

 

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