EGGPLANT STEW
Eggplant is good for Liver function, and with the herbs and spices, this stew will warm the body and support digestion.
[cooked-sharing]
Toss the eggplant with salt and place aside for 15-20 minutes, then rinse and dry with paper towels.
Heat the oil in a non-stick casserole or large pan.
Toss in the onion, pepper and carrot and stir for 3 minutes
Add garlic, spices, black pepper and salt, and briefly stir to bring out the flavors.
Stir in the chickpeas, chopped tomatoes and eggplant.
Bring to a boil, lower the heat and cover.
Simmer, occasionally stirring, until the eggplant is soft, approximately 30 minutes. Add hot water if needed at any point.
Stir in the olives. Cover and turn off the heat. Allow to sit for 5 minutes and serve.
Ingredients
Directions
Toss the eggplant with salt and place aside for 15-20 minutes, then rinse and dry with paper towels.
Heat the oil in a non-stick casserole or large pan.
Toss in the onion, pepper and carrot and stir for 3 minutes
Add garlic, spices, black pepper and salt, and briefly stir to bring out the flavors.
Stir in the chickpeas, chopped tomatoes and eggplant.
Bring to a boil, lower the heat and cover.
Simmer, occasionally stirring, until the eggplant is soft, approximately 30 minutes. Add hot water if needed at any point.
Stir in the olives. Cover and turn off the heat. Allow to sit for 5 minutes and serve.
