Eggplant and Garbanzo Stew
| Yield: | 1 Servings |
| Categories: |
| 1 | lg | Eggplant (2 1/2 - 3 lbs), peeled |
| 1/2 | c | Olive oil |
| 1 | lg | Spanish onion, coarsely chopped |
| 1 | lg | Carrot, coarsely chopped |
| 1 | c | Drained garbanzo beans (chick peas, cici beans) |
| 1 | lg | Clove garlic (I'd add more) |
| 1 | ts | Kosher salt |
| 1/2 | ts | Fresh ground black pepper, or to taste |
| 1/4 | ts | Ground allspice |
| 3 | lg | Tomatoes, peeled and coarsely chopped (I'd use canned, crushed or whole) |
| 1 | ts | Dried mint |
| 2 | tb | Minced fresh cilantro |
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