Arabian Vegetable Medley


    2 Pounds eggplant, Cut in 1-1/2 cubes 2 Tablespoons olive oil, divided 4 Cups sliced onion 2 Teaspoons minced garlic 1 Teaspoon salt 1/2 Teaspoon cinnamon 1/2 Teaspoon pepper 2 Cans (1 pound each) tomatoes, undrained and coarsely chopped 1 Can (16 ounces) chick peas, rinsed and drained


To Remove Eggplant's Bitter Flavor, Sprinkle Slices With Salt And Let Sit For 30 Minutes Before Cooking.

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