Healthy Recipes - Barbara Karafokas - Holistic Nutritionist

Ingredients

• 1 lb eggplant, chopped
• Salt and freshly ground black pepper, to taste
• ¼ c olive oil (divided)
• 1 medium onion, diced in 1-inch cubes
• 1 small yellow or red bell or other sweet, thick-fleshed pepper, cut into triangles or strips
• 1 large zucchini, cut into rounds 1-2 inches thick
• 1 tsp paprika
• ¼ tsp turmeric
• 1 garlic clove, finely chopped
• 1 Tbsp tomato paste
• ½ c chunks of tomato, peeled and seeded first, any juices reserved
• 1½ c leftover chickpeas, drained and liquid reserved
• 2 Tbsp chopped cilantro
• Harissa, for serving (optional)