INGREDIENTS

INSTRUCTIONS

NOTE:  Starting a day ahead, wash the dried chick peas in a sieve
under cold running water, then place them in a large bowl or pan and
add enough cold water to cover them by 2 inches. Soak at room
temperature for at least 12 hours.  Drain the peas and place them in  a
heavy 2 to 3 quart saucepan. Add enough fresh water to the chick  peas
to cover them completely and bring to a boil over high heat.  Reduce
the heat to low and simmer partially covered for about 2 to 2  1/2
hours until the peas are tender but still intact.  Replenish with  more
boiling water from time to time if necessary. Drain the peas in  a
sieve or colander. (Canned chick peas require no cooking and need  only
to be drained and rinsed thoroughly under cold running water.)  Preheat
the oven to 400 degrees (F). In a heavy 12 inch skillet, heat  about 1
inch of oil over high heat almost to the smoking point. Drop  in the
eggplant cubes and, stirring frequently, cook for about 5  minutes, or
until they are lightly browned on all sides. With a  slotted spoon,
transfer them to a 9 by 14 by 2 1/2 inch  baking/serving dish and
spread them out evenly. Add the onions to the  oil remaining in the
skillet and, stirring frequently, cook over  moderate heat for 8 to 10
minutes, or until they are soft and  delicately browned. watch
carefully for any signs of burning and  regulate the heat accordingly.
Spread the onions and all of their  cooking oil on top of the eggplant
and pour over them an additional  1/2 cup of olive oil. Sprinkle the
onions with 1 teaspoon of the salt  and a few grindings of pepper.
Scatter the chick peas on top, and  cover them with the tomatoes.
Sprinkle with remaining 2 teaspoons of  salt and a few grindings of
pepper and pour in the water. Bring the  musakka'a to a boil on top of
the stove, then bake in the lower third  of the oven for 40 minutes, or
until the vegetables are very tender.  Cool the musakka'a to room
temperature and serve directly form the  baking dish, accompanied by
Arab bread.  75 of 116  Time Life Series: Middle Eastern Cooking,
"circa  69"  MMed by: earl.cravens@salata.com  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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