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Eggplant Stew [With Tomatoes & Chickpeas
Ingredients
  • ¼ cup + 1 tablespoon of olive oil, divided
  • 4 cups of eggplant cut into 1-inch cubes
  • A pinch of salt
  • 1 yellow or red onion, chopped
  • 5 garlic cloves, minced
  • 3 celery stalks, sliced
  • 2 carrots, sliced
  • 2 teaspoons of ground cumin
  • 1 teaspoon of chili powder
  • Salt and pepper, to taste
  • 2 vegetable boullion cubes
  • 1 cup of water
  • 1 (24-ounce) jar of tomato basil marinara sauce
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • Juice of one lemon
  • 1 cup of parsley, minced
Note: Ingredients may have been altered from the original.
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