1mediumEggplant (about 2 cups)Cut into 1-inch cubes
1Bell PepperDiced into 1- inch pieces
1/2Cooking OnionDiced
3clovesGarlicMinced
2tbspOlive OilDivided
1canCherry Tomatoes (398 ml)
1/2canChickpeas (270 ml)Drained and rinsed
1tspDried Oregano
Freshly ground black pepper
1/2cupFresh basilChopped
Instructions
Preheat oven to 400°F and line a baking sheet with parchment paper.
Arrange the eggplant and bell peppers on the baking sheet and brush with 1 TBSP olive oil (optional) and season with black pepper and oregano.
Toss to coat, and then bake for 20 minutes or until lightly golden brown.
Meanwhile heat 1 TBSP olive oil in a large pot over medium heat. Sauté the garlic and onion for 1 minute then stir in the canned tomatoes and chickpeas. Simmer for 5 minutes and set aside.
Add the baked eggplant and peppers from the oven. Stir in the basil and season to taste.
Serve on its own or with cooked whole grain pasta or quinoa or millet.
Notes
Tips
You can substitute zucchini for eggplant or use a mixture of both
Store leftovers in an airtight container for 3-4 days.