stewed eggplant (Lebanon)

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* Exported from MasterCook *

 

Stewed Eggplant / Imnazelle

 

Recipe By :Janet Kalush: Kibbee 'n' Spice and Everything Nice

Serving Size : 4 Preparation Time :0:00

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large eggplant

1 large onion

1 clove garlic

1/4 cup olive oil

28 ounces canned tomatoes

1 1/2 cups water

salt and black pepper

15 ounces canned chickpeas

 

Peel and cut the eggplant into large cubes. Chop the onion and garlic and saute

in a pan with the oil. Place the eggplant, onions and garlic in a large kettle.

Add tomatoes, water, salt and pepper; bring to a boil and reduce heat to medium.

Cover and cook for 30 minutes. Add chickpeas the last 5 minutes before serving.

 

VARIATION: Squash, potatoes or both can be peeled, cubed and added with the

tomatoes.

 

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Per Serving (excluding unknown items): 373 Calories; 17g Fat (38.5% calories

from fat); 13g Protein; 47g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

308mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 3

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

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