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Eggplants with chick peas
1 large Eggplant, cubed
½ cup dried chick peas, soaked and cooked
1 medium onion, finely chopped
1 green bell pepper cubed (optional)
3 tbsp. tomato paste
Salt, pepper to taste
1 tbsp. pomegranate molasses (optional)
Cook chick peas in water until tender.
Cut eggplant to cubes with skin on or peeled then either fry or bake in the oven. If you are baking in the oven drizzle the eggplants with oil and season with salt.
In a saucepan, heat some oil and saute the onions (and a pinch of salt) and bell pepper.
Add the cooked chick peas, eggplants, tomato paste, black pepper and water. Bring to a boil and simmer for about 30 minutes or until the sauce has thickened.
Taste and re-season with salt and pepper (if needed) and add the pomegranate molasses (if using) and continue to simmer for an additional five minutes or so.
Serve with rice or bread and enjoy.