Gratin of Eggplant, Tomatoes and Chickpeas
Ingredients
- 1 15- ounce can chickpeas
- 1 large eggplant remove skin and cut into 1-inch cubes
- 1/2 cup olive oil
- 1 medium onion chopped
- 2-14.5 ounce cans of diced tomatoes
- 1/2 teaspoon ground allspice
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin
- 12 to 15 basil leaves cut into strips (chiffonade-style)
- 1/2 cup freshly grated Parmesan cheese
Instructions
- 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.
- Preheat oven to 375°F.
- Add half the remaining oil and sauté the onion until translucent.
- Add the tomatoes and cook until the liquid has evaporated.
- Combine the eggplant, onion and tomato mixture, allspice, red chili pepper, basil and chickpeas in the bowl. Taste for seasoning.
- Spoon into a 8-inch square oiled baking dish.
- Sprinkle with the Parmesan cheese and a bit of olive oil.
- 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.
* Make ahead two days – bring to room temperature before baking.
* Freezes well – cook straight from the freezer for 60-70 minutes.
