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tuscan eggplan tomato chickpea stew

Tuscan Eggplant, Tomato & Chickpea Stew

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
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Servings

4 Servings

Ingredients

  • 2 medium eggplants
  • 2 tablespoons olive oil
  • 1 large red onion diced
  • 1 large red pepper cored, seeded, and cut into 1" pieces
  • 2 cloves garlic thinly sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried mint
  • 2 cups diced tomatoes, fresh or from a can
  • 1 cup whole peeled tomatoes, fresh or from a can
  • 2 15-ounce cans chickpeas, rinsed and drained
  • 2-3 cups vegetable broth
  • 1 teaspoon dark brown sugar
  • Kosher salt & black pepper to taste

Instructions

  • Heat broiler on high.
  • Cut the eggplant crosswise into 1.5 – 2" cubes and brush both sides with olive oil. Broil until golden on each side. Let cool, and cut into 1" pieces.
  • In a deep saucepan, heat 2 tablespoons olive oil over medium heat.
  • Add the onion and saute for 2-3 minutes, until slightly wilted. Mix with the red onions, and cook for about 5-6 minutes.  Add the red pepper, and sauté for one minute. Add garlic and all the spices and saute for another minute.
  • Pour the entire onion mixture into crock pot. Add both types of tomatoes, the eggplant, chickpeas, brown sugar and broth (just enough to cover vegetables).
  • Put on high and cook for about 3-4 hours. Add salt and pepper to taste.
  • Shortcut: To save a little time, you can throw everything in the pot and skip the first step of broiling the eggplant, but the extra flavor of broiling the eggplant first is well worth the effort.