If you’re an eggplant lover, this Mounazzaleh recipe is made for you. So easy and so delicious
2 big Eggplants cut into cubes
2 big onions, sliced
2 cans diced tomatoes
2 cloves smashed garlic
2 tablespoons corn oil
2 tablespoons olive oil
Salt and pepper to taste
2 cups water
How to Cook:
Soak the chickpeas in water overnight.
The next day, take off the skin of the chickpeas.
Boil the chickpeas for 10 minutes. Strain them.
Peel and cut the Eggplants into cubes.
Heat 2 tablespoons of corn oil in a pan and fry the onions and garlic. Then, add the tomatoes and cook for 15 minutes. Next, add the chickpeas, salt and pepper. Lastly, add the cubed eggplants, olive oil, salt, pepper and water.
Once mixture starts boiling, reduce the heat and let simmer until the Eggplants are cooked and the sauce has thickened …