Eggplant & Chickpea Stew | Food Stuff

Name: Eggplant & Chickpea Stew | Food Stuff
Ingredients: 1 bay leaf; 1 28-ounce can tomatoes (see Note), drained and coarsely chopped; 1 small (1-inch) cinnamon stick; 1 cup dried chickpeas, rinsed and soaked overnight (for a quick-soak method, see Tip) and drained; 1 ounce dried porcini mushrooms; 2 large eggplants (about 1 1/2 pounds each); 1/4 cup finely chopped fresh parsley; 6 cloves garlic, minced; 3 tablespoons extra-virgin olive oil, divided; 2 large onions, thinly sliced; 2 teaspoons dried oregano, crumbled; 1 teaspoon freshly ground pepper; 1 teaspoon salt; 3 cups hot water

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Ingredients

1 bay leaf
1 28-ounce can tomatoes (see Note), drained and coarsely chopped
1 small (1-inch) cinnamon stick
1 cup dried chickpeas, rinsed and soaked overnight (for a quick-soak method, see Tip) and drained
1 ounce dried porcini mushrooms
2 large eggplants (about 1 1/2 pounds each)
1/4 cup finely chopped fresh parsley
6 cloves garlic, minced
3 tablespoons extra-virgin olive oil, divided
2 large onions, thinly sliced
2 teaspoons dried oregano, crumbled
1 teaspoon freshly ground pepper
1 teaspoon salt
3 cups hot water