Eggplants with Tomatoes and Chickpeas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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side/arabesque Ingredients:
2 eggplants |
1/4 cup olive oil |
1/8 tsp salt |
3 cloves garlic |
1 lb. tomatoes |
2 tsp sugar |
1/8 tsp black pepper |
1 1/2 tbsp molasses |
2 cups chickpeas |
2 tbsp parsley |
Directions:
1. Cut eggplants in half and then into slices. Brush with oil, sprinkle with salt, and broil for 15 minutes.
2. Heat garlic in 1T olive oil or seconds only. Add tomatoes and squash gently in the pan. Add sugar, salt, black pepper, and cook for 15 minutes. Add molasses, put in eggplants and chickpeas, and simmer 20-30 minutes, or until eggplants are soft.
3. Sprinkle with parsley.
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