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Eggplant, Tomato and Chickpea Casserole

Martha Rose Shulman
  • 120 minutes
  • Serves 4 to 6

INGREDIENTS

1

sprig Basil

1 15 ounce can

Chickpeas

3 tbsp

Flat-leaf parsley

2

Garlic cloves

1

Onion, large

1 28 ounce can

Tomatoes

2 tbsp

Tomato paste

1/8 tsp

Cinnamon

1

Salt

1 pinch

Sugar

3 tbsp

Olive oil, extra virgin

1

Large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick