Eggplant, Tomato and Chickpea Casserole

Meatless Monday with my favorite ingredients – eggplants and chick peas. Adapted from NYTimes.

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2 Japanese eggplants,  sliced about 1/2 inch thick
1/2 red onion, sliced
2 garlic cloves, minced
1 1/2 chopped tomatoes (I used Pomi)
Pinch of sugar
1/8 teaspoon cinnamon
1 sprig basil
1 cup canned or cooked chickpeas, drained
salt and pepper

Slice the eggplant, spray lightly with oil, sprinkle with salt and pepper, then grill until browned in both sides or until tender, about 5-7 minutes. I cook eggplants in sprayed cast-iron skillet.

Spray large heavy skillet with cooking spray, heat it over medium heat. Add the onion. Cook, stirring often, until tender, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, about 20 minutes, stir in the drained chickpeas.

Preheat the oven to 350F. Spray baking dish. Cover the bottom with thin layer of tomato sauce, and make a layer of eggplant, spoon sauce on top.

Bake 30 minutes. Remove from the heat, and allow to cool for at least 10 to 15 minutes.

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