Roasted Eggplant and Chickpeas With Tomato Sauce Recipe

Name: Roasted Eggplant and Chickpeas With Tomato Sauce Recipe
Ingredients: 1/4 cup extra virgin olive oil; 2 garlic cloves, minced; 1 28-ounce can chopped tomatoes, with juice, pulsed to a coarse purée; 1 teaspoon mild honey (more to taste); 1/4 to 1/2 teaspoon cinnamon, to taste; Salt to taste; 1 large or 2 medium eggplants (about 1 1/4 pounds), cut into 1/3-inch-thick slices; 3 cups cooked chickpeas (2 cans, drained and rinsed, or, 1 1/2 cups dried – about 3/4 pound; 4 ounces feta, crumbled (3/4 cup; 1 teaspoon dried oregano, preferably Greek or Turkish

cooking.nytimes.com

Eggplant is always a good, substantial vegetable to use for a vegetarian main dish The chickpeas and the feta provide plenty of protein Vegans can leave out the feta and substitute sugar or agave...

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Ingredients

1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 28-ounce can chopped tomatoes, with juice, pulsed to a coarse purée
1 teaspoon mild honey (more to taste)
1/4 to 1/2 teaspoon cinnamon, to taste
Salt to taste
1 large or 2 medium eggplants (about 1 1/4 pounds), cut into 1/3-inch-thick slices
3 cups cooked chickpeas (2 cans, drained and rinsed, or, 1 1/2 cups dried – about 3/4 pound
4 ounces feta, crumbled (3/4 cup
1 teaspoon dried oregano, preferably Greek or Turkish