Msakaet al Bathinjan

Description
Eggplant Casserole

Ingredients

 * 32 oz eggplants, peeled and thickly cut lengthwise
 * 32 oz tomatoes, peeled and sliced
 * 1 cup of dried chickpeas, cooked or canned, washed and drained
 * 1 cup of quartered and sliced onion
 * 2 tbsp ground dried mint
 * 10 cloves garlic, fried in oil
 * 6 cloves garlic, crushed with a dash of salt
 * 2 cups vegetable oil (or to cover eggplants)
 * 1 tsp salt (as desired)
 * dash of sugar
 * 1 fresh red or green chile

Directions

 * 1) Sprinkle salt over eggplant slices.
 * 2) Fry eggplants till golden brown and drain on paper towels.
 * 3) Fry onion rings until soft.
 * 4) Stir in garlic until golden.
 * 5) Add tomatoes, chickpeas, chile, salt and sugar.
 * 6) Bring to a boil for 5 minutes.
 * 7) Add fried eggplants.
 * 8) Cover pot, cook on moderate heat for 10 minutes.
 * 9) Mix dry mint with crushed garlic.
 * 10) Add mint mixture to pot.
 * 11) Cook for 2 minutes.
 * 12) Remove chile and serve cold with main dishes.