Stewed Chickpeas with Eggplant and Tomatoes

The Complete Mediterranean Cookbook by America's Test Kitchen (p178)

Prep
  • Heat oven to 400°
Sauté
Soften, ~5 min.
1/4 c extra-virgin olive oil
2 onions, chopped
1 green bell pepper, chopped fine
1/2 t salt
1/4 t pepper
Cook until fragrant, ~30 sec.
3 cloves garlic, minced
1 t fresh oregano, minced (or 1/3 t dried)
2 bay leaves
Bake
  • Stir in vegetables and reserved liquid.
  • Bring to boil.
  • Transfer to oven.
  • Cook uncovered until eggplant is very tender, 45-60 min, stirring twice.
1 lbs eggplant, 1-inch pieces
1 (28 oz) can whole peeled tomatoes, juice reserved, chopped coarse
2 (15 oz) cans chickpeans, 1 c liquid reserved
Finish
  • Discard bay leaves.
  • Stir in oregano.
  • Season to taste.
2 t fresh oregano, minced (or 2/3 t dried)