Fire up the eggplant and feast on this Middle Eastern stew. A food loving gentleman introduced me to this modest dish and although it’s fantastic as is, he also recommends adding a little cubed lamb or beef to embellish for a special meal. I’ve made it with all of the variations. Excellent!
6 tablespoons Extra Virgin Olive Oil
1 medium chopped onion
1 large green pepper, cut in thin strips
1 large or two medium eggplant, peeled and cubed
1 ½ cups chopped tomatoes
2 cups (cooked or canned) chick peas (garbanzo beans), rinsed and drained
½ teaspoon oregano
Salt, pepper to taste
Heat half of the olive oil in heavy pan. Sauté onions until lightly browned. Add remaining olive oil, eggplant and green pepper. Add additional ingredients. Stir thoroughly and cover. Cook over low heat 20-30 minutes. Break out the bread and enjoy. This dish serves my family of four and two guests!