This recipe is adopted from the tomato and roasted eggplant stew with chickpeas from Veganomicon. I am one of these weird people that they think they are in heaven when the kitchen have the smell of cooked eggplant in tomato sauce. And one of my favorite dishes are roasted eggplants with tones of garlic and tomato sauce. And oregano! I guess I am way too Greek!
Ingredients
1/4 cup olive oil
3 eggplants
4 cloves of garlic minced
2 roasted red peppers
1 medium onion sliced
1 tsp dried thyme
1 tsp dried oregano
1 tsp ground coriander
1/2 tsp paprika
1 tsp salt
1 tsp fresh ground black pepper
5 fresh soft tomatoes
1 cup cooked chickpeas
eggplant chickpeas stew
Quarter the eggplants lengthwise and slice across into thin slices. Brush the sliced eggplants with olive oil and bake them for 20 minutes. Flip them over and bake for 10-15 more minutes. Preheat a pot on the stovetop and add the olive oil. Saute the onions and the garlic until lightly browned. Peel the tomatoes and blend them in tn the food processor. Add the tomato and the herbs in the pot and cook for 7 minutes. Add the eggplants in the pot and mix well. Chop the peppers in bites and add them in the pot along with the chickpeas. Lower the heat and shimmer for 20 minutes. Mix well at the end without being afraid of crashing the eggplants. Let the stew sit for a while to develop its flavor. Serve with rice.
