2 small zucchini (courgette), chopped into small bite sized pieces
1 anaheim pepper, seeds removed, coarsely chopped
1 lg vidalia onion, quartered lengthwise and sliced
4 cloves garlic, sliced
1 15 oz can of tomatoes, including the juice
handful fresh parsley, washed and chopped
1 eggplant with a few strips of skin peeled off (striped) chopped into bite sized pieces
1 15 oz can chickpeas, drained and rinsed
1/4 cup olive oil
2 tsp salt
1 tsp ground black pepper
preheat oven to 450 degrees F (230 Celsius).
cover bottom of glass casserole dish with the oil, saving 2Tbs, then layer the vegetables:
first the eggplant, then peppers, zucchini, chickpeas, onions, garlic, tomatoes, parsley, salt and pepper. then drizzle the top with the 2 Tbs oil.
bake 20 min. before turning the oven down to 400.
Bake an additional 30 minutes.
Check occasionally while it’s baking to make sure there’s still some liquid in the bottom of the pan.
If it gets dry or starts browning on the bottom, add 1/4 cup water.
Stir to make sure the parsley gets incorporated, then cook 30 more minutes.
It's done when the eggplant is very soft.
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