Musaka'a
(Palestinian eggplant baked with tomatoes and chickpeas)
Musaqa'a (moo-sa-KAH) is similar to French ratatouille. Though the pronunciation is the same, and both contain eggplant, this vegetarian dish is not the same as Greek moussaka. Also spelled musakka'a or musaqaa.
4 to 6 servings
Ingredients
- Eggplant, cubed -- 1 large
- Olive oil -- 3 tablespoons
- Salt and pepper -- to season
- Olive oil -- 1/4 cup
- Onion, chopped -- 1
- Tomatoes, peeled, seeded and chopped -- 3
- Chickpeas, cooked and rinsed -- 2 cups
- Water or tomato juice -- 1 cup
- Salt and pepper -- to season
Method
- Preheat oven to 400°F. In a large bowl, toss the eggplant together with 3 tablespoons of olive oil, salt and pepper. Spread in a single layer in a roasting pan and roast in the oven for 15 to 20 minutes, or until lightly browned and softened.
- While the eggplant is roasting, heat the 1/4 cup olive oil in a large skillet over medium heat. Add the onions and sauté until translucent. Add the tomatoes, chickpeas, water or tomato juice, salt and pepper. Bring to a boil and stir to heat through, 3 to 4 minutes. Adjust seasoning to taste.
- Place the eggplant in a casserole dish and pour the tomato-onion mixture over it. Place in the oven and bake for 40-45 minutes, or until bubbling through. Remove and serve hot or at room temperature.
Musaka'a Variations
- The eggplant can be cut in 1/2-inch rounds and sautéed in hot oil instead of roasting it if you like.
- The chickpeas can be eliminated.
- Add some chopped parsley and/or 1 teaspoon of ground allspice to the tomato-onion mixture if you like.
