Egyptian Eggplant Dish (Masaa'A)

• 1 large eggplant, cut into 1/2 inch slices
• 2 large potatoes, cubed
• 1 green bell pepper, sliced
• 1 (15 ounce) can chickpeas, rinsed and drained
• 2 garlic cloves, chopped
• 1 large onion, thinly sliced
• 1 (15 ounce) can tomato sauce
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon pepper
• 1 teaspoon good mustard
• oil, for frying

1. Fry the eggplant slices in oil until golden, set aside on paper towels to drain, and lightly salt.
2. Fry potatoes until golden and set aside on paper towels to drain. Lightly salt.
3. Fry pepper slices in oil until tender, set aside.
4. In a pan, saute the onion until soft. Add Garlic, and saute a 1-2 min more.
5. Add the spices and mustard (except salt, unless you want more- I usually think the salted veggies are salty enough. Just taste and see).
6. Add in the veggies and tomato sauce and mix well.
7. Cook just long enough to heat through.
8. Sprinkle with chickpeas.
9. Enjoy!

eggplant, potatoes, green bell pepper, chickpeas, garlic, onion, tomato sauce, salt, cumin, coriander, pepper, good mustard, oil

Taken from www.food.com/recipe/egyptian-eggplant-dish-masaaa-419171 (may not work)