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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
1. Rinse eggplant. Trim off and discard stems. Cut eggplant into 2-inch cubes.
2. In a 9- by 13-inch pan, mix eggplant, onions, and oil.
3. Bake in a 450° oven, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
4. Drain and rinse garbanzos. Drain tomatoes and reserve juice. Measure juice and add water to make 1 1/3 cups.
5. Add garbanzos, tomatoes, and juice mixture to eggplant.
6. Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes. Add salt and pepper to taste.
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