Stewed Eggplant and Tomatoes With Chickpeas

You can blanch and then peel the tomatoes and also peel the eggplant if the skins of either vegetable bother you. I like the added nutrients, so I leave the skins on both. I prefer to use Italian-style tomato puree called passata that I pick up at my local Sprouts market, but use whatever tomato puree you have on hand.

Makes 6 servings 2-21 ⁄ pounds globe eggplants 2

(about 2 large), sliced into 1 ⁄2- inch-thick rounds

Olive oil, as needed

Sea salt, as needed

Black pepper, to taste 1 pound vine-ripened tomatoes, sliced into 1 large onion, diced

(about 21 ⁄ 2

1 large green bell pepper, diced

3⁄ 4 1 ⁄4- inch-thick rounds cups) teaspoon ground cinnamon

FOR SERVING:

Cooked grain of choice

Chopped cilantro

Warmed flatbread 1⁄ 2

1⁄ 4

1⁄ 4 teaspoon ground cumin teaspoon ground nutmeg teaspoon ground clove

2 cloves garlic, minced 2 tablespoons tomato paste 24 ounces (3 cups) tomato puree

41 ⁄ 2 cups water, divided, plus

more as needed 1 (16-ounce) can chickpeas, drained and rinsed

Preheat oven to 425 degrees. Brush three sheet pans with olive oil. Arrange sliced eggplant in a single layer on pans. Brush with olive oil. Season with salt and pepper, to taste. Flip slices and repeat oil and seasoning. Roast the eggplant in the oven for 24 minutes, working in batches if needed. Flip once halfway through roasting to ensure that both sides brown evenly. Remove from the oven and set aside.

While the eggplant is roasting, slice the tomatoes, and dice the onion and pepper. Also, add the cinnamon, cumin, nutmeg, clove and 1 teaspoon sea salt to a small bowl; set aside. Mince the garlic; set aside.

Place a stockpot on medium-low heat. Once hot, add 2 tablespoons of olive oil and swirl to coat the bottom of the pot. Add the onion, stirring every 45 seconds for 15 minutes or until it has evenly caramelized to a light golden color. Don’t rush this process by turning up the heat, or you’ll risk burning the onion. The pieces need to cook slowly to coax the release of their natural sugars. Once they are a light golden brown, pour in 1⁄ cup of water to deglaze the pan and

4 continue to cook for 5 minutes longer, stirring occasionally. Toss in the bell pepper, stir, cover and simmer for 5 minutes.

Clear the center of the pot and add a tablespoon of olive oil. Toss in the garlic and spices and stir continuously for 30 seconds before adding the tomato paste; stir to incorporate. Pour in the tomato puree. Fill the empty container with 11⁄

2 cups of water and shake or swirl, then add to the pot. Add the 3 cups of water and chickpeas to the pot, cover and simmer for 15 minutes.

Remove all but 1 cup of sauce to a large bowl or container. Place a single layer of eggplant in the pot, then add a ladleful of sauce to cover. Next, add a layer of tomatoes and cover them with a ladleful of sauce. Continue layering, alternating between vegetables and sauce until all are in the pot. Simmer on low for 30 minutes. Serve over your favorite cooked grain with f latbread and garnish with chopped cilantro.