Arasaka

Eggplant Dish from Arab countries

  • 3 Tsp olive oil
  • 3 onions (or 2 large ones)
  • 2 medium sized eggplants
  • 1 large can of crushed tomatoes
  • 2 cans of chickpeas
  • 3 tsp salt
  • pepper to taste

    Optional:

  • several tsp dried spear mint
  • crushed garlic

    Heat the olive oil in a fairly large baking-serving dish. Slice the onions into narrow strips, drop into the baking dish, and fry for about 10 minutes, or until they have turned color.

    Meanwhile, rinse the eggplants and cut into medium size cubes (do not discard the peel). Add to the baking dish when the onions have turned color and continue to fry for another ten minutes or so, stirin now and then. If you like olive oil, you can add more to let the olive oil be completely soaked. This requires a lot of olive oil, though.

    Add the can of crushed tomatoes, salt and pepper. Add the first can of chick-peas including the liquide in the can. I usually add the liquid from the second can as well, but if it is too watery, you may want to just add the chic-peas from the second can an discard the liquid.

    Add the mint and garlic if you use them. Stir well and bring to a boil. Then bake for about 40 minutes in the oven at about 180°C (365°F). It is excellent cold, but can also be enjoyed hot in colder weather.