Egg Plant And Chick Pea Stew

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 medium eggplant cubed
• 1% teaspoon salt
• % teaspoon black pepper
• 2 cups canned chick peas, drained
• Z cups tomatoes

Method

1. 1

   Heat oil in a deep skillet; saute the onions 5 minutes.

2. 2

   Add the eggplant; saute 10 minutes, stirring occasionally.

3. 3

   Mix in the salt, pepper, tomatoes and chick peas.

4. 4

   Cover and cook over low heat 30 minutes.

5. 5

   Watch carefully and add a little boiling water if necessary.

6. 6

   Serve hot or cold.

Nutrition per serving

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 5. The excerpt below is the record exactly as published.

Egg Plant And Chick Pea Stew 2 tablespoons olive oil % teaspoon black 1 cup chopped onion pepper 1 medium eggplant cubed Z cups tomatoes 1% teaspoon salt 2 cups canned chick peas, drained Heat oil in a deep skillet; saute the onions 5 minutes. Add the eggplant; saute 10 minutes, stirring occasionally. Mix in the salt, pepper, tomatoes and chick peas. Cover and cook over low heat 30 minutes. Watch carefully and add a little boiling water if necessary. Serve hot or cold. Serves 6-8. ok Dried Butter Bean Stew 1 pound beef stew (left Livcuperinelly. over roast will do) chopped onions 2 cups large dried lima 2 tablespoons oil beans 1 8 ounce can tomato 2 teaspoons salt sauce % teaspoon black pepper

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