olive oil
1 eggplant, halved lengthwise, then sliced
oregano / salt / pepper
olive oil
1/2 onion, roughly chopped
3 garlic cloves, chopped
1 15-oz can tomatoes
basil / nutmeg / bay leaf salt / pepper
1 15-oz can chickpeas, rinsed / drained
1/2 cup grated / crumbled feta
roast seasoned eggplant 25 min @ 450°
saute onions 5 minutes
stir in garlic
add tomatoes & seasoning
simmer 10 minutes
add chickpeas
simmer 10 more minutes
add 1/2 cup water if too dry
oil 9” square pan
ladle in 1/3 of tomato sauce
spread eggplant in a single layer
pour the rest of tomato sauce on top
sprinkle feta over all
bake 30 min @ 350°
