منزلة الباذنجان النباتية

Cut the eggplant into cubes, then fry it in a mixture of olive oil and vegetable oil until golden in color, then drain off the excess oil and set it aside.

a wide pan, heat a little olive oil, then add the sliced onions

Add the chopped garlic cloves to the onions and stir them until they wilt as shown in the video

Add the chickpeas and stir well

Add the finely chopped tomatoes to the skillet and stir well to combine with the onions, chickpeas, and garlic.

Stir in one tablespoon of tomato paste

Add salt, black pepper, paprika, a small pinch of cumin, and one teaspoon of crushed vegetable bouillon cube

Pour in one cup of water and let the mixture simmer over medium heat for 5 minutes until the sauce thickens and becomes well combined.

Gently add the fried eggplant to the sauce and stir lightly to coat it with the flavors. Let it cook over low heat for another 5 minutes to absorb the seasonings.

Serve the eggplant stew hot with bread or rice as desired.