• 1 kg (32 oz) eggplants, peeled and thickly cut , lengthwise
• 1 kg (32 oz) tomatoes, peeled and sliced
• 1 cup of dried chickpeas, cooked or canned, washed and drained
• 1 cup of quartered and sliced onion
• 2 tbls ground dried mint
• 10 cloves garlic, fried in oil
• 6 cloves garlic, crushed with a dash of salt
• 2 cups vegetable oil (or to cover eggplants)
• 1 tspn salt (as desired)
• a dash of sugar
• 1 fresh red or green chili
Preparation
• Sprinkle salt over eggplant slices.
• Fry eggplants till golden brown and drain on paper towels.
• Fry onion rings until soft.
• Stir in garlic until golden.
• Add tomatoes, chickpeas, chili, salt and sugar.
• Bring to a boil for 5 minutes.
• Add fried eggplants.
• Cover pot, cook on moderate heat for 10 minutes.
• Mix dry mint with crushed garlic.
• Add mint mixture to pot.
• Cook for 2 minutes.
• Remove chili and serve cold with main dishes.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
