Roasted Eggplant and Chickpeas with Tomato Sauce
Recipe from Martha Rose Schulman
We eat a lot of pasta in our house. We often make it ourselves, so I don’t feel too guilty about feeding it to my kids so often, but still, sometimes I want to make something for them that doesn’t have all the carbs and is veggie-heavy.
1/4 cup olive oil
2 garlic cloves, minced
All the tomatoes from your box, pulsed in a food processor to a coarse purée
1 teaspoon honey
1/4 teaspoon cinnamon
salt to taste
1 or 2 medium eggplants (about 1-1/4 lbs.) cut into 1/3 inch thick slices
2 cans of chickpeas, drained and rinsed. You are looking for 3 cups if you want to cook dried beans.
4 ounces feta cheese, crumbled
1 teaspoon dried oregano
Heat 1 tablespoon of olive oil in a heavy skillet over medium heat. Add the garlic and cook for about 30 seconds. Add the tomatoes, honey, a bit of salt and the cinnamon. Cook for about 20 minutes, until the tomatoes have cooked down and the sauce is fragrant.
Heat the oven to 425°. Line a baking sheet with foil and brush with olive oil. Place the eggplant slices on the sheet, salt lightly and brush with more oil. Bake for 20 minutes, until the eggplant is lightly browned and soft all the way through. Remove from the oven and fold the foil over and crimp the edges together so the eggplant steams as it cools. Turn the oven down to 350°.
Oil a 2 quart baking dish or gratin. Place the chickpeas in the dish and stir in 1 cup of tomato sauce. Layer the eggplant over the chickpeas and top with the remaining tomato sauce. Sprinkle the feta over the top and drizzle on any remaining olive oil. Sprinkle with oregano and cover with foil. Bake for 30 minutes. Uncover and bake for another 10 minutes, until the dish is bubbling.