chickpeas with eggplants

Ingredients

• 1 pound or 500 gr dry chickpeas or 1 can 15 oz
• 2-4 eggplants (depends on size) cut into slices
• 1 large onion finely chopped
• 1-2 green peppers cut into small pieces
• 1 can diced tomatoes 14,5 oz
• 1/2 tablespoon tomato paste
• 1 teaspoon sugar
• 1-2 ripe tomatoes cut into slices
• 1/2 cup olive oil plus 4-5 tablespoons
• 4-8 tablespoons vegetable oil for the eggplants
• 1/2 bunch of parsley finely chopped
• salt, pepper, oregano
• 2/3 cup crumbled feta cheese

Instructions

for dry chickpeas:

Rinse the chickpeas and put them in a big bowl with 5-6 cups water. Let them stay overnight.

Rinse the eggplants, cut off the ends and then cut into slices about 3/8 inch or 1 cm thick.

Line a baking sheet with parchment paper, place the eggplants and brush with vegetable oil (or slightly pour over).

Preheat the oven to 400 degrees F or 200 degrees C and bake for about 20' or until turn to golden brown and soft.

Remove from the baking sheet and set aside.

Drain the chickpeas and put them in a saucepan with water just to cover.

Bring the saucepan over high heat.

Cook for 2-3' , then drain and add about 2 cups fresh water.

When they start boiling add sugar, reduce the heat to low-medium and cook until soft (the cooking time depends on chickpeas quality).

Add chopped onion, diced tomatoes, tomato paste and green peppers and cook for 10'.

Add salt, pepper and olive oil and cook for 5'.

Should remain a very small amount of liquid in the end.

Preheat the oven to 400 degrees F or 200degrees C.

Place the chickpeas in a baking pan and make a layer with eggplants over them.

Drizzle on olive oil and sprinkle over salt, pepper and oregano.

If you have eggplants left make a second layer.

Layer the tomato slices over the eggplants sprinkle over salt, pepper and oregano and drizzle on olive oil.

Bake for 20', sprinkle over feta cheese and bake for about 10'.

for canned chickpeas:

Drain the chickpeas and rinse very well.

Put them in saucepan with 1/2 cup water over high heat.

Add the chopped onion, diced tomatoes, tomato paste and green peppers and cook for 10'.

Add salt, pepper, chopped parsley and olive oil and cook for 5'.

All the following steps are exactly the same as the instructions for dry chickpeas.

enjoy

PS. The eggplants in the picture are not done yet.