Name: Eggplant and Garbanzo Stew
Ingredients: 1 lg Eggplant (2 1/2 - 3 lbs), peeled; 1/2 c Olive oil; 1 lg Spanish onion, coarsely chopped; 1 lg Carrot, coarsely chopped; 1 c Drained garbanzo beans (chick peas, cici beans); 1 lg Clove garlic (I'd add more); 1 ts Kosher salt; 1/2 ts Fresh ground black pepper, or to taste; 1/4 ts Ground allspice; 3 lg Tomatoes, peeled and coarsely chopped (I'd use canned, crushed or whole); 1 ts Dried mint; 2 tb Minced fresh cilantro

God is particularly interested in our joy. He tells us, “Be glad in the Lord, and rejoice, O righteous, and shout for joy, all you upright in heart!” (Psalm 32:11). When the church gathers, the sense of confident joy in God should be pronounced. When we fail to demonstrate delight and satisfaction in God, we’re not only dishonoring God, we’re disobeying Him. More than anyone else on earth, Christians have a reason to celebrate.

Bob Kauflin

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Spanish		1	Servings

INGREDIENTS

1	lg	Eggplant (2 1/2 – 3 lbs), peeled
1/2	c	Olive oil
1	lg	Spanish onion, coarsely chopped
1	lg	Carrot, coarsely chopped
1	c	Drained garbanzo beans (chick peas, cici beans)
1	lg	Clove garlic (I'd add more)
1	ts	Kosher salt
1/2	ts	Fresh ground black pepper, or to taste
1/4	ts	Ground allspice
3	lg	Tomatoes, peeled and coarsely chopped (I'd use canned, crushed or whole)
1	ts	Dried mint
2	tb	Minced fresh cilantro

INSTRUCTIONS

Cut eggplant in half lengthwise, and lenghtwise again into 1 inch strips.
Cut each strip into 1 1/2 inch lengths.
In large, non-reactive saucepan, heat the oil. Add onion, and stir over
medium heat until softened, 3-4 minutes. Add carrot, beans, garlic, salt &
pepper and allspice. Cover and simmer, stirring occasionally in a folding
motion, for 10 minutes.
Add tomatoes and enough water to bring liquid to half the depth of the
solids. Cover and continue cooking for 20 minutes.
Stir in the mint, cover and cook until eggplant is very tender, about 10
minutes more.
Serve hot, room temperature , or cold. Stir in cilantro just before
serving.
Per Serving: 476 calories, 9 GM protein, 42 GM carbs, 32 GM fat, 3 MG
cholesterol, 5 GM saturated fat, 706 MG sodium.
Posted to Digest eat-lf.v096.n177
From: Jackie Nowicki <jackie@fpsi.dgsys.com>
Date: Fri,  4 Oct 96 12:32:05 PDT

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