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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)
- Thoroughly drain and rinse under cold water canned chick peas
- Wash, but do not peel eggplants. Cut into 1.5" cubes
- 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
- 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
- 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
- Spread the onions and all of their cooking oil on top of the eggplant cubes
- Sprinkle the onions with 1 teaspoon of the salt and a few grindings of pepper
- Scatter the chick peas on top, and cover them with the diced tomatoes and the liquid
- Sprinkle with remaining 1-2 teaspoons of salt and a few grindings of pepper
- Cover the dish and place in the microwave at high for 7-10 minutes
- 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.
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