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(Tabagh Roohoo)

1 large eggplant
1 medium onion,chopped
1/4 cup oil
1 can chick peas
1 can whole tomatoes
2 tsp. salt
1 clove garlic, chopped
Pepper to taste
1 1/2 cups water

Peel and cube eggplant in large pieces. In a medium saucepan,sauté
the onion in oil. Add remaining ingredients except chick peas.
Bring to boil and reduce heat to medium. Cover and cook
approximately 20 minutes. Add chick peas 5 minutes before removing
from heat.

Squash and potatoes may be added if desired.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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