Summary

Ingredients

• 2 m. Eggplant (s)
• 120 g chickpeas, cooked
• 1 can tomato (s), chopped
• 2 small onions
• 2 cloves garlic)
• 2 tablespoon tomato paste
• 80 ml olive oil
• 2 teaspoons salt

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Instructions

1. Peel the onions and garlic and cut into strips. Wash the aubergines and cut into 1 cm cubes.
2. In a saucepan, briefly fry the onions and garlic in olive oil until translucent. Add the eggplants and fry over high heat, stirring constantly, until the eggplants collapse. Now add the tomato paste and the chickpeas and mix well together. Deglaze with the chopped tomatoes and season with the salt. Simmer on low heat for 10 minutes.
3. The stew is traditionally eaten with Arabic flatbread. Bulgur, rice or couscous can also serve as a side dish.