This tasty Mediterranean stew features cubed eggplant, minced garlic, and a host of smoky seasonings. Chickpeas pump up the protein content while adding a deliciously hearty texture.
Recipe yields 6 servings
Preheat oven to 400°.
Set a colander over a large bowl. Add the eggplant cubes to the colander and sprinkle with salt. Set aside for 20 minutes. Rinse with water and pat dry.
In an ovenproof pot, heat the oil over medium-high heat until hot. Add the onion, bell pepper and carrot and cook for 2 minutes, stirring occasionally. Add the garlic, bay leaves, paprika, coriander, oregano, cinnamon and black pepper and sauté about 1 minute.
Add the eggplant, tomatoes, chickpeas and water. Bring to a boil and cook for 10 minutes, stirring often. Remove from heat, cover and transfer to oven.
Cook for 45 minutes, or until eggplant is tender (check during cooking, if mixture starts to dry, add 1/4 cup water). Remove bay leaves.
Serve garnished with parsley and a dollop of yogurt, if desired.