2 lbs eggplant, Cut in 1-1/2 cubes
2 tbsp olive oil, divided
4 c sliced onion
2 tsp minced garlic
1 tsp salt
1/2 tsp cinnamon
1/2 tsp pepper
2 Cans (1 lb each) tomatoes, undrained and coarsely chopped
1 Can (16 oz) 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.
76 Total Calories
2 g Total Fat
23 % Daily Total Fat
265 mg Sodium
12 g Total Carbohydrates
3 g Protein