Eggplant, Tomato and Chickpea Casserole

Name: Eggplant, Tomato and Chickpea Casserole
Yield: 4
Ingredients: 2 med. eggplant; Salt; 3T extra virgin olive oil; 1 lg onion sliced thin; 2-4 garlic cloves, minced; 1 28oz. can chopped tomatoes; 2T tomato paste; pinch sugar; 1/8t cinnamon; 1 sprig basil; 1 15oz can chickpeas, drained; 3T flat-leaf parsley, chopped

Eggplant, Tomato and Chickpea Casserole was pinched from <a href="http://cooking.nytimes.com/recipes/1012858-eggplant-tomato-and-chickpea-casserole" target="_blank">cooking.nytimes.com.</a>

"This dish is based on a Middle Eastern staple traditionally served with fresh Arabic bread at room temperature, though I like to serve it warm. The casserole tastes best if made a day ahead. Featured in: Chickpeas: The Mediterranean's Most Versatile Legume...."

INGREDIENTS

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2 med. eggplant

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Salt

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3T extra virgin olive oil

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1 lg onion sliced thin

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2-4 garlic cloves, minced

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1 28oz. can chopped tomatoes

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2T tomato paste

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pinch sugar

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1/8t cinnamon

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1 sprig basil

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1 15oz can chickpeas, drained

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3T flat-leaf parsley, chopped

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