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Tom Kameika: "This was excellent. I found what I thought to be…" Read More
13Ingredients
55Minutes
330Calories
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Ingredients
US|METRIC
4 SERVINGS
- 14 oz. chickpeas (washed and drained)
- 1 eggplant
- 1 shallot (or onion, chopped)
- 2 garlic cloves (minced)
- 1 red bell pepper
- 1 green bell pepper
- 2 tomatoes
- 2 Tbsp. tomato paste
- 1/4 cup water
- 1/4 cup olive oil (separate)
- 1/4 tsp. thyme (and oregano, optional)
- salt
- black pepper
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Directions
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories330Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium570mg24% |
Potassium960mg27% |
Protein9g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate45g15% |
Dietary Fiber11g44% |
Sugars7g |
Vitamin A40% |
Vitamin C140% |
Calcium8% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Tom Kameika 5 years ago
This was excellent. I found what I thought to be some errors in the recipe:
I felt like I had to double the quantity of everything else (except for the eggplant) because there was just no way (in my standard-sized cast iron pot) that the vegetable mixture could cover more than one layer of eggplant slices as described.
Also, the thyme/oregano and the salt/pepper were mentioned in the list of ingredients but I think they were left out of the directions, so I ended up leaving them to the end.
Navarro 7 years ago
Very comforting! Even better the second day! I added two Bay leaves and it was awesome. I will be making this again!