EGYPTIAN EGGPLANT

Ingredient

-         2 ounces pickled jalapeno pepper juice 

-         4 -6 pickled jalapeno peppers (sliced) 

-         1 medium eggplant, cut into cubes

-         1 teaspoon sea salt

-         1 (8 ounce) can chickpeas (drained)

-         1 red bell pepper, cut into pieces

-         ¹⁄₂ cup low sodium chicken broth

-         ¹⁄₂ cu[ tomato sauce

-         2 tablespoons fresh lemon juice

-         1 ounce water

-         1 tablespoon olive oil

Directions

-         You first peel the eggplant skin off

-         Cut in pieces, mix lemon juice, water and toss all together so Eggplant isn’t brown.

-         Cut bell pepper into pieces.

-         Sauté bell pepper and eggplant in olive oil for some minutes.

-         Add tomato sauce, chicken stock, jalapeno juice, jalapenos, and chickpeas.

-         Season with sea salt.

-         Allow until eggplant is soft and chickpeas are tender.

Serve!... You can use pita bread or yogurt for it.

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