Eggplant and Chickpea Stew
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This thick and hearty vegetarian stew is perfect for chilly fall evenings. Serve with warm rolls or a side of rice.
Ingredients
• 1 ounce porcini mushrooms, dried
• 1 cups hot water
• 2 large eggplants, sliced
• 3 tablespoons olive oil, divided
• 2 large onions, thinly slices
• 6 cloves garlic, minced
• 2 teaspoons dried oregano, crumbled
• 1 small cinnamon stick
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 bay leaf
• 1 cup chickpeas
• 1 can tomatoes (drained and coarsely chopped)
• 1/4 cup finely chopped fresh parsley
Instructions
1. Soak mushrooms in hot water for 30 minutes.
2. Drain and chop finely, reserve liquid.
3. Select the Bake function and heat Multi-Cooker to 400 degrees.
4. Brush eggplant slices with 2 tablespoons olive oil.
5. Lay on rimmed baking sheet, cut-side down and set baking sheet on rack insert.
6. Bake for 25 minutes.
7. Let cool and remove eggplant from baking sheet.
8. Select Start/Stop to switch to Brown/Sauté function.
9. Add remaining olive oil and onions, cooking until soft, 3 to 6 minutes,
10. Add garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms, cook for one minute while stirring.
11. Add chickpeas and reserved mushroom liquid.
12. Bring to a boil and cook for 5 minutes, stirring occasionally.
13. Select Start/Stop to switch to Slow Cook function.
14. Add sliced eggplant.
15. Cover and cook for 4 hours on high or on low for 7 to 8 hours, until chickpeas are tender.
16. Remove cinnamon stick and bay leaf.
17. Stir in tomatoes and parsley.