Other Main Dishes
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eggplant, unpeeled, cut into 1 1/2-inch cubes
16 oz, tomotes, undreained and coarsely chopped
chickpeas, rinsed and dreained
1In large non-stick skillet, over medium-high heat, sauté eggplant in 1 Tbsp. oil 10 to 12 minutes or until lightly brown and crisp-tender. Remove eggplant from pan; set aside. In same skillet, over medium-high heat, sautÃ© onions in remaining oil 6 to 8 minutes or until lightly brown and tender. Stir in garlic, salt, cinnamon and pepper and cook 2 to 3 minutes. Fold in eggplant, tomatoes and chick peas; bring to boil. Reduce heat to low, cover and simmer 30 minutes or until eggplant is tender. Remove cover and cook 15 minutes or until most of the liquid is absorbed.
2Nutrition: Based on a Serving size = 1/16 recipe Calories: 90, Total Fat: 2.5g, Cholesterol: 0mg, Sodium: 220mg, Total Carbs: 16g, Protein: 4g, Dietary Fibre: 5g
Originally Posted: Fri, Jul 29, 2011