Lebanese Eggplants Messakaa Food

LEBANESE MOUSSAKA - SAUTEED EGGPLANT - MUSAKKA3AT BATINJAN

Steps:

• Chop the vegetables in chunks as in the photos. The eggplant in cubes of about 1.5 inches, onions cut in length, tomatoes in chunks.
• Add the eggplant and onions with the oil and salt to a stew pot and sautee on medium heat for about 5 minutes.
• Add the garlic and green peppers to the pot, mix , lower the heat, and then let simmer for 10 minutes.
• Add the tomatoes and cayenne pepper, mix in, close the lid, and let simmer for 20 minutes while mixing the pot every few minutes. The lid has to be closed so the juice doesn't evaporate as quickly from the tomatoes.
• Once ready, let cool down and serve cold (hence the name) along with pita bread and an optional side of garden veggies such as mint, and green onions.

LEBANESE EGGPLANTS (MESSAKA'A)

Steps:

• Heat olive oil in pot and fry the eggplants.
• Remove them and put them aside.
• Add the garlic to the same pot for 2 minutes.
• Add the onions and keep until transparent, stirring frequently.
• Add the tomatoes for 2 minutes.
• Add the eggplants, chickpeas, salt and pepper and simmer for 20 minutes.