Baked Eggplant, Tomato and Garbanzo Casserole

(8 votes)

3 cups cooked garbanzos
2 eggplants, in 2 inch cubes
3 onions, sliced into, 1/4 inch slices
3 teaspoons salt
2 tomatoes, chopped
1 1/2 cups water

Preheat oven to 400 degrees.

Put 1/2 inch of oil in a skillet. Drop in eggplant cubes and fry, stirring for 5 minutes. Drain on paper towels and spread in a 9 X 13 inch baking dish. Add onions to oil and sauté until tender. Spread onions and all of the remaining oil over eggplant. Scatter garbanzos on top and cover with tomatoes. Sprinkle with salt. Bake for 30 minutes.


Comments:

what do you do with the 1 1/2 cups water?
Anonymous, Location not stated.

You drink the water while the casserole is cooking in case it gets hot in the kitchen.
Anonymous, Location not stated.

In certain recipes, I'll sometimes substitute some (or all) the liquid requirements with wine. It seems this could be one.
Anonymous, Ohio

So then you drink the wine while the casserole is cooking. Good idea!
Anonymous, Location not stated.

I like vodka
Anonymous, Location not stated.

The oil is also not listed in the ingredients. 2
Anonymous, Location not stated.

Even my adult son loves garbonzo beans, so this looks like a winner. I don't buy them canned, tho. I cook the dry beans in the pressure cooker which is very quick. I wonder how this recipe would be if you added a little chicken broth? I am cooking up some little eggplants right now that I got at the local Farmer's Market and wondered why I bought so many and what will i do with them. Now, I have another idea. What I wanted to make is Moussaka which is so delicious, but I don't have all the ingredients for that. ty for the comments, they helped motivate me.
Kajern, Flint, Mi


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