Greek-Style Eggplant Pot - South Michigan Food Bank
Savor the flavors of Greece with this hearty Eggplant Pot, packed with aromatic spices and chickpeas, perfect for warming meals.
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Ingredients
- 1 1/2 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
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