Roasted Eggplant and Chickpeas with Tomato Sauce

Name: Roasted Eggplant and Chickpeas with Tomato Sauce
Ingredients: 1/4 cup olive oil; 2 garlic cloves, minced; All the tomatoes from your box, pulsed in a food processor to a coarse purée; 1 teaspoon honey; 1/4 teaspoon cinnamon; salt to taste; 1 or 2 medium eggplants (about 1-1/4 lbs.) cut into 1/3 inch thick slices; 2 cans of chickpeas, drained and rinsed. You are looking for 3 cups if you want to cook dried beans.; 4 ounces feta cheese, crumbled; 1 teaspoon dried oregano

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Roasted Eggplant and Chickpeas with Tomato Sauce Recipe from Martha Rose Schulman Ingredients 1/4 cup olive oil 2 garlic cloves, minced All the tomatoes from

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Ingredients

1/4 cup olive oil
2 garlic cloves, minced
All the tomatoes from your box, pulsed in a food processor to a coarse purée
1 teaspoon honey
1/4 teaspoon cinnamon
salt to taste
1 or 2 medium eggplants (about 1-1/4 lbs.) cut into 1/3 inch thick slices
2 cans of chickpeas, drained and rinsed. You are looking for 3 cups if you want to cook dried beans.
4 ounces feta cheese, crumbled
1 teaspoon dried oregano