Egyptian Eggplant
from: Jamilah

My version of Eggplant with tomato sauce and Jalapenos

SERVES 2 -4

• 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 vegetable broth
• 1/2 cup tomato sauce

Peel Eggplant if you prefer it without the skin like I do.

Cute in cubes and mix lemon juice and water and toss together so Eggplant dosen't brown.

Cut Bell Pepper into Cubes.

Saute Bell Pepper and Eggplant in Olive Oil for a couple minutes.

Add Tomato Sauce, Stock, Jalepeno Juice, Jalepenos, Chickpeas.

Season with Sea Salt.

Allow to reduce down until Eggplant is soft and Chickpeas are tender.

Server Immediately

I like mine with some pita bread and soy yogurt.