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Mediterranean Chickpea & Eggplant Casserole

🇬🇷 Greece

Servings: 5 Prep: 10 minutes Cook: 3 hours Total: 27 hours 10 minutes

Ingredients

  • 500 g eggplant, roughly chopped
  • 300 g chickpeas, soaked overnight
  • 300 g canned tomatoes
  • 300 ml vegetable stock
  • 30 g tomato paste
  • 15 g honey
  • 1 onion, sliced
  • 1 garlic clove, minced
  • a few mint leaves, chopped
  • salt, to taste
  • pepper, to taste
  • extra virgin olive oil

Steps

  1. Soak chickpeas overnight, then drain and cook in water until tender.
  2. Roast the chopped eggplant with olive oil, salt, and pepper until golden and soft.
  3. In a pan, sauté onion and garlic in olive oil until softened.
  4. Add tomato paste, canned tomatoes, vegetable stock, and honey; simmer to form a sauce.
  5. Combine the cooked chickpeas, roasted eggplant, and sauce; season with salt, pepper, and chopped mint.
  6. Transfer the mixture to a baking dish and bake until heated through and flavors meld.
  7. Serve warm, garnished with extra mint if desired.

Notes

Chickpeas need to soak overnight before cooking, which accounts for the long total time.

Source: www.chefspencil.com