Arabian Vegetable Medley Recipe

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Arabian Vegetable Medley

Linda Howell


Since living in Saudi and traveling in Egypt, Turkey and Greece, I have been incorporating more and different veggies in our diet. This is a recipe I found on a yahoo group and I have made it many times. My family really enjoys this one! Hope you will too!

★★★★★ 1 vote


2 lb
eggplant, unpeeled, cut into 1 1/2-inch cubes
2 Tbsp
olive oil
4 c
onions, sliced
2 tsp
garlic, minced
1 tsp
1/2 tsp
1/2 tsp
black pepper
2 can(s)
16 oz, tomotes, undreained and coarsely chopped
1 can(s)
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, sauté 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

About this Recipe

Dietary Needs: Vegetarian
Other Tag: Healthy