Baked Eggplant with Tomato and Chickpea Stew

Ingredients

• 2 large Eggplant
• 1 15-oz can Canned chickpeas
• 1 14.5-oz can Canned diced tomatoes
• 1 medium Onion
• 4 cloves Garlic
• 3 tablespoons Olive oil
• 2 tablespoons Tomato paste
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1/2 cup Vegetable broth
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 cup Fresh parsley

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Cut the 2 large eggplants in half lengthwise. Score the flesh in a criss-cross pattern, making sure not to cut through the skin. Brush the cut sides with 1 tablespoon of the 3 tablespoons of olive oil and season with 1/4 teaspoon of the 1/2 teaspoon salt and 1/8 teaspoon of the 1/4 teaspoon black pepper.
3. 3Place the eggplants cut-side up on a baking sheet. Bake for 30-35 minutes, or until the eggplant flesh is tender when pierced with a fork.
4. 4While the eggplants are baking, prepare the stew. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat (about 300°F/150°C). Add the 1 medium onion, chopped, and sauté for 5-7 minutes, or until softened and translucent.
5. 5Add the 4 cloves of garlic, minced, to the skillet and cook for 1 minute more, until fragrant.
6. 6Stir in the 2 tablespoons of tomato paste and cook for 1 minute, stirring constantly. Add the 1 14.5-oz can of diced tomatoes, the 1 15-oz can of chickpeas (drained and rinsed), 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 1/2 cup of vegetable broth, the remaining 1/4 teaspoon of salt, and the remaining 1/8 teaspoon of black pepper. Stir everything together.
7. 7Bring the stew to a simmer, then reduce the heat to low and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly. The stew is ready when the flavors have melded and the sauce is rich.
8. 8Carefully spoon the tomato and chickpea stew into the hollowed-out centers of the baked eggplant halves. Garnish with the 1/4 cup of fresh parsley, chopped, and serve immediately.

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