Recipe: Arabian Vegetable Medley (with eggplant, tomatoes, and chick peas)

ARABIAN VEGETABLE MEDLEY

2 pounds eggplant, cut in 1 1/2 cubes
2 tablespoons olive oil, divided
4 cups sliced onion
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
2 cans (1 pound each) tomatoes, undrained and coarsely chopped
1 (16 ounces) can chick peas, rinsed and drained

In large non-stick skillet, over medium-high heat, saute eggplant in 1 tablespoon 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, saute 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.

Makes 16 servings
Source: The National Turkey Federation