Arabian Stew
 
serves 6 
 
1 cup  chickpeas, soaked overnight
1-1/2 to 2 lb.  large eggplants
  salt
8 Tbsp  olive oil
  freshly ground black pepper to taste
2 large  onions, sliced thinly
10 small  cloves garlic, unpeeled
1 cup  fresh or canned tomatoes, seeded and chopped (reserve juices)
1 Tbsp  tomato paste
3 clove  garlic, peeled and crushed with 1 teaspoon salt
3 Tbsp  chopped parsley
1 Tbsp  red wine vinegar
2 tsp  sugar
1/4 tsp  ground allspice or cinnamon
  fresh lemon juice
sprig  of fresh mint
 
  peel and halve the chickpeas, set aside. remove and discard 3 vertical
  strips of skin from each eggplant,, then cut the whole eggplant into 2 1/
2   inch chunks. salt the pieces and leave to drain in a colander for at least
1   hour rinse the eggplant, squeeze gently and pat dry with paper towels.
  working in batches, lightly fry the chunks in 5 tablespoons hot oil until
  golden brown; drain. sprinkle the eggplant with pepper and set aside. in a
2   or 3-quart casserole with a tight-fitting lid, warm the remaining olive
  oil and add the onions; sweat them over low heat 10 minutes, stirring
  occasionally until limp and golden. add chickpeas and fry 2 minutes. stir in
  the drained eggplant, unpeeled garlic, tomatoes and their juices, tomato
  paste and pepper. cover tightly and cook over reduced heat without stirring
40   minutes carefully fold in the crushed garlic, parsley, vinegar, sugar
  and allspice. cook 10 minutes longer until thickened. (up to this point, the
  dish can be made one day in advance. cool, cover and refrigerate so that the
  flavors will meld.) to serve, return to room temperature, adjust the
  seasoning with salt, pepper and allspice and sharpen the taste with a few
  drops of lemon juice. garnish with the mint.
 
http://groups.yahoo.com/group/cook-books 
 
-- 
(ID: 13573) Mirror: rec.food.recipes: Tue, Apr 1, 2003


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