Arabian Vegetable Medley

16 servings


  • 2 pounds eggplant, cut in 1 1/2-inch 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) chickpeas, rinsed and drained


In a large nonstick skillet over medium-high heat, saute the eggplant in 1 tablespoon oil for 10 to 12 minutes or until lightly browned and crisp-tender. Remove eggplant from the pan; set aside.

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

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

Recipe reprinted by permission of National Turkey Federation. All rights reserved.

RecID 9752

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