Chick Pea Stew
2 lb Eggplant 2 lg Onions Chopped 1/4 c Olive Oil 2 Garlic Cloves Crushed 1 cn (15 Oz) Tomatoes 1/2 c Dried Chick Peas OR 1 cn (15 Oz) chick peas Drained Black Pepper 1. Cut Eggpla...
Ingredients
- 2lbeggplant
- 2large onions chopped
- 1/4cup olive oil
- 2garlic cloves crushed
- 1can (15 oz) tomatoes
- 1/2cup dried chick peas or
- 1can (15 oz) chick peas drained
- 3. preheat the oven to 400 f.
Directions
- 1
2 lb Eggplant 2 lg Onions Chopped 1/4 c Olive Oil 2 Garlic Cloves Crushed 1 cn (15 Oz) Tomatoes 1/2 c Dried Chick Peas OR 1 cn (15 Oz) chick
- 2
Cut Eggplant Into 1/2 Inch Dice, Sprinkle With Salt, Place in a Colander, Put a Weight on Top and Leave for 30 Minutes
- 3
Rinse Eggplant and Gently Squeeze Out as Much Liquid as You Can
- 4
Preheat the oven To 400 F
- 5
Saute the Onion in Half the Oil in a Large Saucepan for 10 Minutes
- 6
Remove With a Slotted Spoon and Saute the Eggplant Pieces in the Remaining Oil until Crisp and Lightly Browned
- 7
Drain on Paper Towels
- 8
Put the Eggplant and Onion Into An Ovenproof Dish, Then add the Garlic, Tomatoes, Chick Peas and Pepper