1. Preheat oven to 400°F. 2. In a large bowl, toss the organic eggplant together with 3 tablespoons of the organic light tasting extra virgin olive oil, sea salt and freshly ground black pepper, to taste. 3. Spread in a single layer in a roasting pan and roast in the oven for 15 to 20 minutes, or until lightly browned and softened. 4. While the eggplant is roasting, heat the 1/4 cup olive oil in a large skillet over medium heat. Add the organic onions and sauté until translucent. 5. Add the organic tomatoes, chickpeas, water, tomato paste & sea salt. Bring to a boil and stir to heat through, 3 to 4 minutes. Adjust seasoning to taste. 6. Place the eggplant in a casserole dish and pour the tomato-onion mixture over it. Place in the oven and bake for 40 minutes, or until bubbling through. Remove and serve hot or at room temperature. 7. Enjoy! ---------------------------------------------------------------------------
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