Egyptian Eggplant Dish (masaa'a)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 large eggplant, cut into 1/2 inch slices
• 2 large potatoes, cubed
• 1 green bell pepper, sliced
• 1 (15 ounce) can chickpeas, rinsed and drained
• 2 garlic cloves, chopped
• 1 large onion, thinly sliced
• 1 (15 ounce) can tomato sauce
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon pepper
• 1 teaspoon good mustard
• oil, for frying

Recipe

• 1 fry the eggplant slices in oil until golden, set aside on paper towels to drain, and lightly salt.
• 2 fry potatoes until golden and set aside on paper towels to drain. lightly salt.
• 3 fry pepper slices in oil until tender, set aside.
• 4 in a pan, saute the onion until soft. add garlic, and saute a 1-2 min more.
• 5 add the spices and mustard (except salt, unless you want more- i usually think the salted veggies are salty enough. just taste and see).
• 6 add in the veggies and tomato sauce and mix well.
• 7 cook just long enough to heat through.
• 8 sprinkle with chickpeas.
• 9 enjoy!