Mediterranean eggplant stew

Peel the eggplants (you can leave some skin on for decoration), cut them into halves or 1 cm cubes, sprinkle with salt, and pat dry with a towel.

Rinse the chickpeas. Peel and finely chop the onion. Wash and cut the tomatoes into chunks.

Preheat the oven to 180°C (350°F). Place the eggplants on a foil-lined baking sheet, drizzle with olive oil, and roast for 30 minutes or until tender and golden brown. Set aside.

Heat 3 tablespoons of olive oil in a pot and sauté the onion until softened and golden.

Add finely chopped garlic and sauté for a few seconds until light golden. Add the chickpeas and tomatoes. Cook for 15 minutes.

Add the roasted eggplants and spices (including crushed garlic). Reduce the heat and simmer the stew for another 40 minutes until thickened.

Serve the stew warm or at room temperature with bread and tahini yogurt.

Recipe and photos were made for Striped Apron magazine, Fall 2023.