Chick peas with eggplants
Baked chick peas with eggplants
Directions
- Soak the chick peas overnight in a bowl of water. This way they will boil easier. Rinse them the next day.
- Cut the eggplants in cubes and bake them in 180 C for a few minutes.
- Place the chick peas on a heat proof pot. Dice the onion and mix it with the chick peas.
- Cut the tomatoes in half-round slices and pour them into the pot.
- Then add the eggplants.
- Finally pour plenty of olive oil, salt, pepper, sugar, half glass of water and mix well.
- Bake in 180 C until chick peas are soft. Add more water if all is evaporated.
Ingredients
- 500 grams chick peas
- 2 round large eggplants
- 1 large onion
- 3-4 fresh tomatoes
- Olive oil
- 1 tspn of sugar
- Salt
- Pepper
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