KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds3 pounds eggplant, peeled and cut in dice
1/4 cup extra-virgin olive oil
2 onions, chopped
4 garlic cloves, minced
2 (14 1/2-ounce) cans chopped tomatoes
1 tablespoon salt (or to taste)
1/2 teaspoon to 2 teaspoons cayenne pepper
2 (15-ounce) cans chickpeas, rinsed and drained
|
1st Keep
 tihleigh
|
Comments