Gratin of Eggplant, Tomatoes and Chickpeas
Author: Nicole
Ingredients
  • 1 15-ounce can chickpeas
  • 1 large eggplant, remove skin and cut into 1-inch cubes
  • ½ cup olive oil
  • 1 medium onion, chopped
  • 2-14.5 ounce cans of diced tomatoes
  • ½ teaspoon ground allspice
  • ½ teaspoon red chili powder
  • ½ teaspoon cumin
  • 12 to 15 basil leaves, cut into strips (chiffonade-style)
  • ½ cup freshly grated Parmesan cheese
Instructions
  1. Heat half the oil in a large skillet and sauté the eggplant over moderately high heat until lightly browned, adding more oil if necessary. Remove the eggplant and set aside in a bowl.
  2. Preheat oven to 375°F.
  3. Add half the remaining oil and sauté the onion until translucent.
  4. Add the tomatoes and cook until the liquid has evaporated.
  5. Combine the eggplant, onion and tomato mixture, allspice, red chili pepper, basil and chickpeas in the bowl. Taste for seasoning.
  6. Spoon into a 8-inch square oiled baking dish.
  7. Sprinkle with the Parmesan cheese and a bit of olive oil.
  8. Bake in the oven for 40 minutes. Serve hot or at room temperature.
Notes
* Serve with pasta for a main course or its own as a side dish.
* Make ahead two days – bring to room temperature before baking.
* Freezes well – cook straight from the freezer for 60-70 minutes.
Recipe by Riegl Palate at https://www.rieglpalate.com/gratin-of-eggplant-tomatoes-and-chickpeas/