Sicilian Eggplant & Chickpea Stew

Ingredients

FOR THE STEW

FOR SERVING

Steps

1. Step 1

   Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

   • 2 tbspextra virgin olive oil
   • 1 largelarge yellow onion, diced
   • 4 clovesgarlic cloves, minced

2. Step 2

   Add the cubed eggplant to the pot and stir to coat with oil. Cook, stirring occasionally, until the eggplant begins to soften and brown, about 8-10 minutes. This caramelization adds depth of flavor to the stew.

   • 2 mediummedium eggplants, cut into 1-inch cubes

3. Step 3

   Stir in the crushed tomatoes, vegetable broth, chickpeas, dried oregano, red pepper flakes, kosher salt, and black pepper. Bring the mixture to a gentle simmer, then reduce heat to low. Cover partially and let simmer for 20 minutes, stirring occasionally, until the eggplant is tender and the stew has thickened.

   • 1 ½ cupsvegetable broth
   • 2 cupscanned chickpeas, drained and rinsed
   • 1 tspdried oregano
   • ½ tspred pepper flakes
   • 1 ½ tspkosher salt
   • ¾ tspfreshly ground black pepper
   • 2 mediummedium eggplants, cut into 1-inch cubes

4. Step 4

   Meanwhile, toast the bread slices in a toaster or oven until golden and crisp. This will be served alongside the stew to soak up the flavorful sauce.

   • 4 slicescrusty bread, for serving

5. Step 5

   Taste the stew and adjust seasoning with additional salt and pepper if needed. Stir in half of the chopped fresh parsley just before serving to add brightness. Serve the stew hot with toasted bread on the side and sprinkle the remaining parsley over the top as garnish.

   • 1 ½ tspkosher salt
   • ¼ cupfresh flat-leaf parsley, chopped
   • 4 slicescrusty bread, for serving