Arabic Eggplant Stew


  • 2 pounds eggplant
  • 3 onions (6 oz. each), chopped
  • 1 tablespoon olive oil
  • 1 can (14 oz.) garbanzos
  • 2 cans (14 1/2 oz. each) diced tomatoes
  • Salt and pepper


Keep It Easy. This Is Kathren McIntyre's Favorite Approach To Cooking, Which She Ably Applies In This Vegetarian Stew. It Is Good As A Main Dish And As A Pasta Sauce. We Like It Cold, Too.

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