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

  1. 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.
  2. Stir in eggplant, tomatoes and reserved juice, and chickpeas and reserved liquid and bring to boil.
  3. Transfer pot to oven and cook, uncovered, until eggplant is very tender, 45 minutes to 1 hour, stirring twice during cooking.
  4. Discard bay leaves. Stir in remaining 2 tsp oregano and season with salt and pepper to taste. SERVE.

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