Serves: 6
Total Calories: 558

10 cups eggplant cut into triangular pieces (about 1 unch wide and 1/4 inch thick)
1 1/2 teaspoons sea salt
3 cups coarsely chopped white button mushrooms
1 1/2 cups cooked chickpeas
1 (14-ounce) can diced tomato
1 cup coarsely chopped onion
10 sun-dried tomatoes
10 cloves garlic coarsely chopped
2 bay leaves
4 tablespoons minced fresh basil
2 tablespoons extra virgin olive oil
2 tablespoons fresh thyme
2 tablespoons fresh oregano
pinch cayenne pepper

1. Place the eggplant in a large bowl and sprinkle with salt. Let sit for 45 minutes to release some of the eggplant’s bitter juices.

2. Preheat the oven to 500°F.

3. Drain the eggplant, add the remaining ingredients, and mix well. Transfer to a large baking dish.

4. Cover and bake for 50 minutes, or until the vegetables are tender.

5. Adjust the seasonings, and serve immediately.

FYI . . .
Popular in the cuisines of India, France, Italy, Africa, and the Middle East, nutty-tasting chickpeas (also called garbanzo beans) are the most widely consumed legumes in the world. They are commonly tossed whole into soups, stews, and salads, or ground into paste and used in sauces, dips, and spreads.

Nutritional Facts:

Serves: 6
Total Calories: 558
Calories from Fat: 307

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