Ingredients

1 ½ lbs. eggplant, cut into 1-inch cubes

salt, as needed

¼ cup olive oil

1 large yellow onion, chopped

1 green bell pepper, deseeded and diced

1 carrot, chopped

6 garlic cloves, minced

2 dry bay leaves

1 ½ tsp smoked paprika

1 tsp. ground coriander

1 tsp. dried oregano

¾ tsp. ground cinnamon

½ tsp. ground turmeric

½ tsp. ground black pepper

1 (28 oz.) can chopped tomato

2 (15 oz.) cans chickpeas, drained but reserve the canning liquid

parsley, for garnish

Instructions

Preheat the oven to 400˚F. Place the eggplant in a colander over the sink. Sprinkle salt over the eggplant and set it aside for 20 minutes. Rinse the eggplant with water and pat dry.

Heat the olive oil in a large oven-safe pan over medium high-heat. Add in the onion, bell pepper, and carrot. Cook for 2-3 minutes then add in the garlic, bay leaves, paprika, coriander, oregano, cinnamon, turmeric, black pepper, and salt to taste. Continue cooking for 1 minute.

Add in the eggplant, tomatoes, chickpeas with reserved chickpea liquid. Mix to combine. Bring the mixture to a boil and cook for 10 minutes, stirring occasionally. Cover the pan and transfer it into the oven. Bake it for 45 minutes until the eggplant is very tender.

Remove the pan from the oven and uncover. Drizzle olive oil on top and garnish with parsley. Enjoy!

 

Recipe by Tomato Wellness