עברית
The Recipe is Courtesy of GalilEAT Cooking& Foraging Workshops
This recipe is very common among all the Arab populations in the Galilee and it symbolizes the nutritious food of the farmers who would prepare it to take to the fields. This particular recipe belongs to Penina, a Druze hostess (and that’s her real name!) from the village of Maghar.
Ingredients:
- 1 large onion cut into small cubes
- 2 zucchini cut into small cubes
- Bell pepper (optional) cut into small cubes
- 1 or 2 whole green hot peppers
- 1/2 cup olive oil
- 5 grated tomatoes (it is not recommended to use crushed tomatoes from the box)
- 1 tablespoon of organic or homemade tomato paste
- 1/2 cup of water
- 2 eggplants cut into large cubes
- 150 g cooked chickpeas (can be frozen or from the box if there is no time)
- Spices: a spoonful of baharat and cumin, salt & pepper according to taste
- oil for frying
Method of Preparation:
- Deep fry the eggplants in vegetable oil (not olive) until they are golden and soft. Remove from the oil and place on absorbent paper.
- Fry the onion in olive oil until golden. Add the zucchini and other vegetables and fry for 15 minutes until softened. Add the grated tomatoes, tomato paste, and water. Bring to a boil and lower the heat. Cook for 10 minutes.
- Add the fried eggplants to the stew, along with the chickpeas and mix gently so that the fried eggplants do not get crushed. Add the spices and adjust the taste with salt and pepper and cook for another 5 minutes.
- It is recommended to wait 5 minutes before serving. It is not customary to eat the dish very hot.
Bon Apetit!
