Egyptian Eggplant

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 medium eggplant, cut into cubes
• 1 teaspoon sea salt
• 2 tablespoons fresh lemon juice
• 1 ounce water
• 1 tablespoon olive oil
• 1 (8 ounce) can chickpeas (drained)
• 1 red bell pepper, cut into pieces
• 2 ounces pickled jalapeno pepper juice
• 4 -6 pickled jalapeno peppers (sliced)
• 1/2 cup low sodium chicken broth
• 1/2 cup tomato sauce

Recipe

• 1 peel eggplant if you prefer it without the skin like i do.
• 2 cute in cubes and mix lemon juice and water and toss together so eggplant doesn't brown.
• 3 cut bell pepper into cubes.
• 4 saute bell pepper and eggplant in olive oil for a couple minutes.
• 5 add tomato sauce, chicken stock, jalapeno juice, jalapenos, chickpeas.
• 6 season with sea salt.
• 7 allow to reduce down until eggplant is soft and chickpeas are tender.
• 8 server immediately
• 9 i like mine with some pita bread, yogurt and it's a nice side dish for fish.