eggplant
Recipe – Eggplant Stew
2 pounds eggplant, cubed 1 - 14 oz. can garbanzos 3 6-oz. onions, chopped 2 - 14 1/2 oz. cans diced tomatoes 1 Tbps olive oil In a 9x13 inch pan, mix eggplant, onions, and oil. Bake in a 450 degree oven until eggplant is very soft when pressed, about 45 minutes. Drain and rinse garbanzos; drain tomatoes reserving juice; ...