This was one of the last detox meals and we definitely ended on a high note. For me, eggplant dishes are hit or miss. I could do without grilled eggplant, eggplant parmesan, and stuffed eggplant boats. But give me ratatouille or babaganoush and I’m all over it. I think the secret is that I just like it roasted. And without skin.
But I think the reason I really liked this recipe was the cinnamon. And it’s really hearty and filling for a vegetarian meal. I did cook up a cup of quinoa on the side – in the future, I would just stir it in. Also, the original recipe was for a crockpot meal. I did it on the stovetop and it took about 45 minutes.
Roasted Eggplant and Chickpea Stew
- 1 cup chopped mushrooms
- 2 large eggplants (about 1 1/2 pounds each)
- 3 tablespoons extra-virgin olive oil, divided
- 2 large onions, thinly sliced
- 6 cloves garlic, minced
- 2 teaspoons dried Italian seasoning
- 1/4 tsp cinnamon
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 15-ounce cans chickpeas, drained
- 2 15-ounce cans diced tomatoes
- Preheat oven to 400°F.
- Peel eggplants, if desired, and cut in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil. Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes. Let stand until cool enough to handle. Cut into 1-inch cubes.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until softened, 3 to 6 minutes. Add garlic, Italian seasoning, cinnamon, salt, pepper, and the chopped mushrooms; cook, stirring, for 1 minute. Add the chickpeas, tomato and eggplant. Bring to a boil and cook, stirring occasionally, for 5 minutes.