Source: Fabulous Food Associations

Arabian Vegetable Medley
Serve this dish with turkey, grilled shrimp or chicken kabobs for a full meal. It's enough to feed a crowd!
Serves: 16
Prep Time: 10 minutes
Cook Time: 55 minutes


2 pounds eggplant, unpeeled, cut into 1 1/2-inch cubes
2 tablespoons olive oil
4 cups sliced onions
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon fresh ground black pepper
2 (16-ounce) cans tomatoes, undrained and coarsely chopped
1 (16 ounce) can chickpeas, rinsed and drained

In large non-stick skillet, over medium-high heat, sauté 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, sauté 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.