Braised Lebanese Eggplant with Chickpeas

Name: Braised Lebanese Eggplant with Chickpeas
Ingredients: 2 Tbs. olive oil; 1 large onion, diced (1 1/2 cups); 6 medium Japanese eggplant, halved lengthwise and cut into 2-inch pieces; 1 clove garlic, minced (1 tsp.); 1/2 tsp. ground allspice; 1/4 tsp. ground cumin; 1 cup marinara sauce; 1 Tbs. red wine vinegar; 1 15-oz. can chickpeas, rinsed and drained; 2 large mint sprigs, plus 2 Tbs. chopped mint

Braised Lebanese Eggplant with Chickpeas was pinched from <a href="http://www.vegetariantimes.com/recipe/braised-lebanese-eggplant-with-chickpeas" target="_blank">www.vegetariantimes.com.</a>

"Slow-cooking eggplant in tomato sauce makes it incredibly silky and tender. Choose a marinara sauce that has as few ingredients as possible so the flavors don't overwhelm the eggplant...."

INGREDIENTS

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2 Tbs. olive oil

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1 large onion, diced (1 1/2 cups)

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6 medium Japanese eggplant, halved lengthwise and cut into 2-inch pieces

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1 clove garlic, minced (1 tsp.)

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1/2 tsp. ground allspice

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1/4 tsp. ground cumin

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1 cup marinara sauce

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1 Tbs. red wine vinegar

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1 15-oz. can chickpeas, rinsed and drained

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2 large mint sprigs, plus 2 Tbs. chopped mint

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