Ingredients
- 2 Lbs Eggplant
- 2 Each onions Large, Chopped
- 1/4 Cup olive oil
- 2 Cloves garlic Crushed
- 1 Can Tomatoes 15 Oz
- 1/2 Cup Dried Chick Peas Or 15 oz Can Chickpeas drained.
- black pepper
Servings: People
Instructions
- Cut Eggplant Into 1/2 Inch Dice, Sprinkle With Salt, Place in a Colander, Put a Weight on Top and Leave for 30 Minutes.
- Rinse Eggplant and Gently Squeeze Out as Much Liquid as you Can.
- Preheat the oven To 400˚ F.
- Saute the Onion in Half the Oil in a Large Saucepan for 10 Minutes. Remove With a Slotted Spoon and Saute the Eggplant Pieces in the Remaining Oil until Crisp and Lightly Browned. Drain on Paper Towels.
- Put the Eggplant and Onion Into An Ovenproof Dish, Then add the Garlic, Tomatoes, Chick Peas and Pepper. Mix Well.
- Cover and bake for 40-60 Min.
- Garnish With Fresh Mint Leaves.
Share this Recipe
