Eggplant & Chick Pea Casserole
Submitted by Deb L.
1 large eggplant (1 pound) cut in half lengthwise, then sliced about 1/2 inch thick
3 T Liokareas extra virgin olive oil
1 large onion, sliced thin
4 garlic cloves minced
1 (28oz) can chopped tomatoes
1 t sugar
1/4 t cinnamon
1 t basil
1 (15oz) can chickpeas, drained
2 T chopped parsley
Place sliced eggplant in oiled pan, sprinkle with salt and more oil. Place in 450-degree oven for 15 minutes. Remove from heat and seal the pan with foil or put in a container with a lid, so the eggplant continues to steam and soften for 15 minutes. Make tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender. Add the garlic and a generous pinch of salt. Cook another minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Simmer uncovered 20 minutes. Add pepper and salt to taste. Stir in drained chickpeas.
Preheat the oven to 350. Oil a 2-quart baking dish. Cover the bottom with a thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
Bake 30 minutes. Sprinkle parsley before serving.