120 minutes
A hearty and comforting casserole featuring roasted eggplant, a rich tomato sauce, and chickpeas.
Eggplant, sliced and roasted
0 lb
Tomatoes, chopped
0 oz
Chickpeas, drained and rinsed
0 oz
Olive Oil, divided for brushing and sautéing
0.25 fluid ounces
Onion, minced
each
Garlic, minced
cloves
Tomato Paste, concentrated
0 oz
teaspoons
teaspoons
Basil, fresh
sprigs
Flat Leaf Parsley, chopped for garnish
0 oz
to taste
1. Roast the Eggplant
Preheat your oven to 450 degrees. Slice eggplant into half-inch thick rounds, sprinkle with salt, brush with olive oil, and lay them out on a baking sheet lined with aluminum foil. Roast until light golden-brown.
2. Steam the Eggplant
After roasting, wrap the eggplant in the foil to trap the steam and let rest for 15 minutes, or until tender.
3. Prepare the Tomato Sauce
In a skillet, heat olive oil and sauté the onion until soft and golden, about 5 minutes. Add garlic and stir for a minute. Mix in the tomatoes, tomato paste, sugar, cinnamon, and basil. Simmer for 20-25 minutes until thickened.
4. Combine with Chickpeas
Stir chickpeas into the tomato sauce and let simmer briefly.
5. Assemble the Casserole
Lower oven temperature to 350 degrees. In a 2-quart baking dish brushed with oil, layer the eggplant and tomato-chickpea sauce. Bake for 30 minutes.
6. Garnish and Serve
Let the casserole sit for 10-15 minutes after baking. Sprinkle with chopped parsley before serving.
Slice the eggplant and sprinkle it with salt, then let it sit for 30 minutes to draw out excess moisture and any bitterness. Rinse off the salt and pat the slices dry. This step also helps with browning and enhances the overall texture of the dish.
Look for firm, glossy eggplants with smooth skin and no blemishes. Smaller varieties tend to be sweeter and less bitter. If you’re using larger eggplants, consider peeling them to remove any bitterness in the skin.
Use cooked chickpeas that still have some firmness to them. Canned chickpeas are fine, but give them a rinse and drain thoroughly to avoid excess liquid diluting the casserole. For perfection, toss them in a bit of olive oil and roast them until slightly crisp before adding to the casserole.
Season each layer of your casserole as you build it. Incorporate aromatic herbs like thyme or oregano and spices such as cumin or coriander. These add depth and fragrance, enhancing the natural sweetness of the tomatoes and earthiness of the eggplant.
When sautéing the eggplant, do not overcrowd the pan. Overcrowding leads to steaming rather than browning, which can make the eggplant soggy instead of richly caramelized. Sauté in batches if necessary, using a generous hand with the olive oil, as eggplants absorb oil quickly.
Comments (0)