Ingredients

1 cup diced onion

1 TB olive oil

1 cup packed cubed eggplant

1 cup packed cubed zucchini

5 med. tomatoes, peeled & chopped

1 cup canned garbanzo beans, drained

1/4 tp allspice

1/4 tp cinnamon

1/4 tp oregano

1/4 tp tumeric

1 1/2 cups water

juice of 1/2 lemon (1 1/2 TB)

2 cups cooked bulgur or rice

Preparation

  1. Saute onion in oil until soft.
  2. Place in a 9 x 13-inch baking pan and add everything except the lemon juice. Mix well.
  3. Bake uncovered at 350 for 2 1/2 hours. Stir often. Add the lemon jice after 2 hours.
  4. Seve over bulger or rice.