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Arabian Vegetable Medley

Source: National Turkey Federation
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  16 servings
2 Pounds eggplant, Cut in 1-1/2 cubes
2 Tablespoons olive oil, divided
4 Cups sliced onion
2 Teaspoons minced garlic
1 Teaspoon salt
1/2 Teaspoon cinnamon
1/2 Teaspoon pepper
2 Cans (1 pound each) tomatoes, undrained and coarsely chopped
1 Can (16 ounces) chick peas, rinsed and drained
In large non-stick skillet, over medium-high heat, saute eggplant in 1 tablespoon oil 10 to 12 minutes or until lightly brown and crisp-tender. Remove eggplant from pan; set aside.

In same skillet, over medium-high heat, saute onions in remaining oil 6 to 8 minutes or until lightly brown and tender. Stir in garlic, salt, cinnamon and pepper and cook 2 to 3 minutes.

Fold in eggplant, tomatoes and chick peas; bring to boil. Reduce heat to low, cover and simmer 30 minutes or until eggplant is tender. Remove cover and cook 15 minutes or until most of the liquid is absorbed.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 01/28/2009
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