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servings
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Ingredients
- 3 medium eggplants
- 3 small onions thinly sliced (julienned, "french cut")
- 16 oz chickpeas
- 5 cloves garlic diced
- 1/4 cup olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 5 cups water
- 16 oz diced tomato
- 5 tablespoons tomato paste
Ingredients
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Instructions
- Bake eggplants: Cut each eggplant into 3-4 pieces (about 1.5 inch long), brush with olive oil & set on baking tray and bake on 450F , flip over and brush with olive oil (alternately brush both sides with olive oil and bake in George Forman)
- In a medium pot, fry onions in olive oil until light gold, add garlic, saute until gold
- Add water, diced tomato, tomato paste
- Boil for 20 minutes on low, add chickpeas
- 5 minutes later, add eggplant, salt, black pepper
- Let boil for 5 minutes
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