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Ingredients
2 tbsp Olive oil divided- 2 med Eggplants cut into bite-size pieces
2 cups Cherry tomatoes- 14 oz Chopped tomatoes canned
- 14 oz Chickpeas canned; drained
1 med Yellow Onion chopped
2 cloves Garlic chopped
4 tbsp Tomato paste concentrated tomato puree- 1 tbsp Apple cider vinegar
- 2 tsp mixed herbs dried
Parsley chopped (handful)- Salt and black pepper to taste
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat oven to 400°F (200°C). Toss eggplant with half the oil and a little salt in a baking dish. Roast until tender, about 40 minutes, stirring once.
- While the eggplant cooks, soften onion and garlic in the remaining oil in a large skillet. Stir in herbs and tomato paste; cook briefly, then add both tomatoes, chickpeas and vinegar.
- Bring to a gentle bubble. Lower heat and stir occasionally while the eggplant finishes. Add a splash of water if the sauce begins to catch.
- Fold the tender eggplant into the sauce and heat through. Taste for salt and pepper; scatter parsley over each serving. Rice is an optional accompaniment.
Notes
Adapted from ExecFuel’s Roasted Eggplant and Tomato Stew. The imported oil unit was corrected to tablespoons, matching the divided method. Preparation and cooking times are estimates. Refrigerate promptly and use within 3 days; reheat thoroughly.
