Arabian Stew Recipe | Vegetarian Dish from Saudi Arabia

Ingredients

• 1 cup chickpeas, soaked overnight
• 2 lb (907 g) large eggplants
• salt
• 8 tbsp olive oil
• freshly ground black pepper to taste
• 2 large onions, thinly sliced
• 10 small cloves garlic, unpeeled
• 1 cup fresh or canned tomatoes, seeded and chopped (reserve juices)
• 1 tbsp tomato paste
• 3 cloves garlic, peeled and crushed with 1 tsp salt
• 3 tbsp chopped parsley
• 1 tbsp red wine vinegar
• 2 tsp sugar
• 1/4 tsp ground allspice or cinnamon
• fresh lemon juice
• sprigs of fresh mint