INGREDIENTS
1
Bay leaf
1 cup
Chickpeas, dried
2
Eggplants, large
6 cloves
Garlic
2
Onions, large
2 tsp
Oregano, dried
1/4 cup
Parsley, fresh
1 oz
Porcini mushrooms, dried
1 28 ounce can
Tomatoes
1
(1-inch) cinnamon stick, small
1 tsp
Pepper, freshly ground
1 tsp
Salt
3 tbsp
Olive oil, extra-virgin
3 cups
Water, hot