Eggplant, Tomato and Chickpea Casserole
cooking.nytimes.com
cooking.nytimes.com
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Ingredients

  • large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
  • Salt to taste
  • tablespoons extra virgin olive oil
  • large onion, sliced thin across the grain
  • garlic cloves (to taste), minced
  • (28-ounce) can chopped tomatoes
  • tablespoons tomato paste
  • Pinch of sugar
  • teaspoon cinnamon
  • sprig basil
  • (15-ounce) can chickpeas, drained
  • tablespoons chopped flat-leaf parsley (optional)

Instructions

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