Recipe - Chick Pea Stew

2 pound Eggplant
2 lg Onions Chopped
One fourth cup Olive Oil
2 Garlic Cloves Crushed
1 cn (15 Oz) Tomatoes
One half cup Dried Chick Peas OR
1 cn (15 Oz) chick peas Drained
Black Pepper

1. Cut Eggplant Into One half Inch Dice, Sprinkle With
Salt, Place in a Colander, Put a Weight on Top and
Leave for 30 Minutes.
2. Rinse Eggplant and Gently Squeeze Out as Much
Liquid as You Can.
3. Preheat the oven To 400 F.
4. Saute the Onion in Half the Oil in a Large
Saucepan for 10 Minutes. Remove With a Slotted Spoon
and Saute the Eggplant Pieces in the Remaining Oil
until Crisp and Lightly Browned. Drain on Paper
Towels.
5. Put the Eggplant and Onion Into An Ovenproof
Dish, Then add the Garlic, Tomatoes, Chick Peas and
Pepper. Mix Well. Cover and bake for 4060 Min.
Garnish With Fresh Mint Leaves.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini