Musakka'a

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1 15-16 oz. can chick peas
Olive oil
2 medium Eggplants (about 1 lb. each)
3 medium Onions, peeled and cut into 1/4 inch thick slices
2-3 t. Salt
Black pepper, freshly ground
1-2 cans diced tomatoes (4 cups)

  1. Thoroughly drain and rinse under cold water canned chick peas
  2. Wash, but do not peel eggplants. Cut into 1.5" cubes
  3. In a heavy 12" skillet, heat about 1/4" of olive oil over high heat almost to the smoking point. Drop in the eggplant cubes and, stirring frequently, cook for about 5 minutes, or until they are lightly browned on all sides. Add more oil as needed
  4. With a slotted spoon, transfer the eggplant cubes to a 1.5 to 2 quart microwavable baking/serving dish with lid. Spread out the cubes evenly
  5. Add the onions to the oil remaining in the skillet. Stirring frequently, cook over moderate heat for 8 to 10 minutes, or until onion rings are soft and delicately browned. Watch carefully for any signs of burning and regulate the heat accordingly
  6. Spread the onions and all of their cooking oil on top of the eggplant cubes
  7. Sprinkle the onions with 1 teaspoon of the salt and a few grindings of pepper
  8. Scatter the chick peas on top, and cover them with the diced tomatoes and the liquid
  9. Sprinkle with remaining 1-2 teaspoons of salt and a few grindings of pepper
  10. Cover the dish and place in the microwave at high for 7-10 minutes
  11. Cool the musakka'a to room temperature and serve directly from the baking dish, accompanied by Arab bread and/or rice

Serves 4 - 6 as a main course

Notes: To decrease the amount of oil, cut the eggplant pieces smaller, and place them on a nonstick baking sheet with the peel side down, drizzle with olive oil and then bake the pieces at 350° F. for about 15 minutes or until the pieces start to turn golden brown.

revised 25 July 2016 © 2008-2016 Ruth E. Imershein
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