Greek-Style Eggplant Pot - South Michigan Food Bank

Ingredients

• 1.5 lb eggplant cut into cubes
• Salt & Pepper
• Olive oil
• 1 large yellow onion chopped
• 1 green bell pepper stem and innards removed, diced
• 1 carrot chopped
• 6 large garlic cloves minced
• 2 dry bay leaves
• 1 to 1 ½ teaspoon paprika
• 1 teaspoon ground coriander(cilantro)
• 1 teaspoon dry oregano
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• 1 28- oz can chopped tomato
• 2 15- oz cans chickpeas reserve the canning liquid
• Optional fresh herbs such as parsley and mint for garnish