Egyptian Eggplant

1. Peel eggplant if you prefer it without the skin like I do.

2. Cute in cubes and mix lemon juice and water and toss together so Eggplant doesn't brown.

3. Cut bell pepper into cubes.

4. Saute bell pepper and eggplant in olive oil for a couple minutes.

5. Add tomato sauce, chicken stock, jalapeno juice, jalapenos, chickpeas.

6. Season with sea salt.

7. Allow to reduce down until eggplant is soft and chickpeas are tender.

8. Server Immediately

9. I like mine with some pita bread, yogurt and it's a nice side dish for fish.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	33.2778 g
Protein	78.2752 g
Carbohydrates	191.8051 g
Energy	1348.9766 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4334 g
Water	239.8798 g
Aspartic acid	7.2624 g
Calcium, Ca	250.1411 mg
Lutein + zeaxanthin	4.575 g
Fiber, total dietary	36.6732 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	120.245 g
Niacin	8.0816 mg
Vitamin A, RAE	25.9955 g
Arginine	5.8141 g
Riboflavin	0.7833 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0027 g
Fatty acids, total saturated 20:1	0.0546 g
Glutamic acid	10.8036 g
Sodium, Na	894.0993 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2895 g
Total lipid (fat)	33.2778 g
Manganese, Mn	64.1418 mg
Fructose	0.3355 g
Proline	2.5457 g
Fatty acids, total saturated 16:0	3.3918 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	0.1312 g
Choline, total	348.0244 mg
Sugars, total	33.2936 g
Serine	3.1064 g
Fatty acids, total saturated 10:0	0.0061 g
Fatty acids, total saturated 18:0	0.6182 g
Fatty acids, total saturated 20:4 undifferentiated	0.0295 g
Vitamin B-6	1.7114 mg
Selenium, Se	12.4485 g
Ash	11.6153 g
Fatty acids, total saturated 18:1 undifferentiated	14.2483 g
Pantothenic acid	4.852 mg
Phenylalanine	3.3073 g
Copper, Cu	2.2416 mg
Betaine	0.0135 mg
Thiamin	1.5132 mg
Retinol	17 g
Methionine	0.8096 g
Iron, Fe	14.3334 mg
Carbohydrate, by difference	191.8051 g
Phosphorus, P	935.6622 mg
Folate, total	1689.8049 g
Tocopherol, gamma	0.112 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.013 g
Alanine	2.6447 g
Cholesterol	29.5933 mg
Valine	2.5937 g
Fatty acids, total saturated 18:2 undifferentiated	9.4754 g
Glycine	2.5697 g
Glucose (dextrose)	0.302 g
Fatty acids, total saturated 14:0	0.0413 g
Zinc, Zn	9.1098 mg
Isoleucine	2.6447 g
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	9.9894 g
Fatty acids, total saturated 14:1	0.0006 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	4.3928 g
Vitamin A, IU	259.3963 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0068 g
Folate, DFE	1689.8049 g
Tryptophan	0.5997 g
Vitamin C, total ascorbic acid	23.7975 mg
Phytosterols	29.835 mg
Fatty acids, total polyunsaturated 18:1 c	0.0012 g
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	1.5352 g
Vitamin B-12	0.8187 g
Vitamin K (phylloquinone)	35.1702 g
Fatty acids, total saturated	4.147 g
Histidine	1.6972 g
Fatty acids, total monounsaturated	14.6225 g
Threonine	2.2969 g
Folate, food	1689.8049 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	1.22 g
Vitamin E (alpha-tocopherol)	4.7377 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0187 g
Magnesium, Mg	253.1319 mg
Lysine	4.1289 g
Potassium, K	2529.0068 mg
Cystine	0.8366 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Sea salt	1 teaspoon	50.4333	0	0.2833
Olive oil	1 tablespoon	119.34	0	13.5
Red bell pepper	1	50.4333	0	0.2833
Water	1 ounce	0	0	0
Tomato Sauce	0.5 cup	0	0	0
eggplant	1	0	0	0
jalapeno pepper	4	0	0	0
chicken broth	0.5 cup	39.06	0.945	1.3104
chickpea	1 can	1133.4333	188.7556	18.1109
jalapeno pepper juice	2 ounces	50.4333	0	0.2833