International Recipes and Cooking Around the World



(Palestinian eggplant baked with tomatoes and chickpeas)

Average: 4 (9 votes)

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


  • 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


  1. 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.
  2. While the eggplant is roasting, heat the 1/4 cup olive oil in a large skillet over medium heat. Add the onions and saute 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.
  3. 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 sauteed 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.


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