Arabian Stew


  • 1cupchickpeas, soaked overnight
  • 2 lblarge eggplants
  • Salt
  • 8tblOlive Oil
  • Freshly Ground Black Pepper to taste
  • 2lrgonions, sliced thinly
  • 10smclv garlic, unpeeled
  • 1cupfresh or Canned tomatoes, seeded and chopped (reserve juices)
  • 1tblTomato Paste
  • 3clvgarlic, peeled and crushed with 1 teaspoon salt
  • 3tblchopped parsley
  • 1tblRed Wine Vinegar
  • 2tspsugar
  • 1/4tspGround Allspice or cinnamon
  • Fresh Lemon Juice
  • Sprigs of fresh mint


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