Arabian Stew Recipe

• 1 c. chickpeas, soaked overnight
• 2 lb large eggplants Salt
• 8 Tbsp. extra virgin olive oil Freshly grnd black pepper to taste
• 2 lrg onions, sliced thinly
• 10 sm clv garlic, unpeeled
• 1 c. fresh or possibly canned tomatoes, seeded and minced (reserve juices)
• 1 Tbsp. tomato paste
• 3 clv garlic, peeled and crushed with 1 tsp. salt
• 3 Tbsp. minced parsley
• 1 Tbsp. red wine vinegar
• 2 tsp sugar
• 1/4 tsp grnd allspice or possibly cinnamon Fresh lemon juice Sprigs of fresh mint

1. Peel and halve the chickpeas, set aside.
2. Remove and throw away 3 vertical strips of skin from each eggplant,, then cut the whole eggplant into 2 1/ 2-inch chunks.
3. Salt the pcs and leave to drain in a colander for at least 1 hour.
4. Rinse the eggplant, squeeze gently and pat dry with paper towels.
5. Working in batches, lightly fry the chunks in 5 Tbsp.
6. warm oil till golden; drain.
7. Sprinkle the eggplant with pepper and set aside.
8. In a 2- or possibly 3-qt casserole with a tight-fitting lid, hot the remaining extra virgin olive oil and add in the onions; sweat them over low heat 10 min, stirring occasionally till limp and golden brown.
9. Add in chickpeas and fry 2 min.
10. Stir in the liquid removed eggplant, unpeeled garlic, tomatoes and their juices, tomato paste and pepper.
11. Cover tightly and cook over reduced heat without stirring 40 min.
12. Carefully mix in the crushed garlic, parsley, vinegar, sugar and allspice.
13. Cook 10 min longer till thickened.
14. (Up to this point, the dish can be made one day in advance.
15. Cold, cover and chill so which the flavors will meld.)
16. 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.
17. Garnish with the mint.

chickpeas, eggplants salt, extra virgin olive oil, onions, garlic, tomatoes, tomato paste, garlic, parsley, red wine vinegar, sugar, allspice

Taken from cookeatshare.com/recipes/arabian-stew-69258 (may not work)