SERVES 6
This dish can be served warm, at room temperature, or even cold as a side salad.
1/4 cup extra- virgin olive oil
2 onions, chopped
1 green bell pepper,stemmed,seeded, and chopped fine
Salt and pepper
3 garlic cloves,minced
1 tbsp minced fresh oregano or `1 tsp dried
2 bay leaves
1 pound eggplant, cut into 1-inch pieces
1 ( 28 ounce) can whole peeled tomatoes, drained
with juice reserved, chopped coarse
2 (15-ounce) can chickpeas,drained with 1 cup liquid reserved
- Adjust oven rack to lower-middle position and heat oven to 400 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onions, bell pepper,1/2 tsp salt, and 1/4 tsp pepper and cook until softened, about 5 minutes. Stir in garlic, 1 tsp oregano, and bay leaves and cook until fragrant, about 30 seconds.
- Stir in eggplant, tomatoes and reserved juice, and chickpeas and reserved liquid and bring to boil.
- Transfer pot to oven and cook, uncovered, until eggplant is very tender, 45 minutes to 1 hour, stirring twice during cooking.
- Discard bay leaves. Stir in remaining 2 tsp oregano and season with salt and pepper to taste. SERVE.