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Middle Eastern   -   Eggplant And Chickpea Stew (Syria)   adapted from From the Lands of Figs and Olives by Salloum and Peters

  • 1 Medium Eggplant -- cubed
  • Salt
  • 6 Tablespoons Olive Oil
  • 1 Large Onion -- finely chopped
  • 3 Cloves Garlic -- finely chopped
  • 1 Can Chickpeas
  • 2 Medium Zucchini -- cubed
  • 1 Can Tomatoes -- diced
  • 3 Tablespoons Cilantro -- finely chopped
  • 1/4 Teaspoon Pepper
  • 1/4 Teaspoon Nutmeg
Directions Sprinkle eggplant with salt and allow to drain for 45 minutes. Heat oil in saucepan and saute the eggplant until they begin to brown. Add onion and garlic and saute for 5 minutes. Stir in chickpeas with their liquid, the zucchini, tomatoes, cilantro, pepper and nutmeg. Bring to a boil. Cover the pan and turn the heat to low, then simmer for 30 minutes. Serve with rice.
Serves 6
Time to Make 0:00

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