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Chickpea Eggplant Ragout

Ingredients:

  • 2 medium eggplants, cut into 2 inch cubes
  • 2-1/2 cups dried, cooked or canned chickpeas (garbanzos)
  • 3 onions, chopped
  • 1/4 cup vegetable broth
  • 3 cups stewed or canned tomatoes and liquid
  • 1 tsp dried mint or 1 tb. fresh mint, minced
  • 1 tsp salt or to taste
  • 1/2 tsp dried basil or 1 tsp fresh basil, minced
  • 1/2 tsp freshly ground black pepper

Preparation:

Cube eggplant. If using canned chickpeas, drain and rinse under cold wqter.

Heat broth and sauté onions and cook until limp. Add all other ingredients. Cover, and simmer for 20-30 minutes. Remove cover and and continue cooking if liquid has not all evaporated.

Servings: 4-6
Source: JBennicoff@aol.com
Submitted by: Recipe Group Member
Date: Jul 26, 1997


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