This dish is warming, comforting, healing, and it's vegan. The sauce is slightly Moroccan in flavor and it compliments the eggplant so well. And it comes in a skillet!
Ingredients
3 medium, thin, Japanese eggplant, sliced in half vertically, then sliced horizontally into ¼- to ½- inch thick half moons
Lay the eggplant out on the oiled foil. Brush the eggplant with more oil. Sprinkle with salt.
Place the tray in the oven and bake for 15 mins.
Remove the tray from the oven, fold up the foil around the eggplant, crimping all sides so that the eggplant is completely enclosed, and let it sit for about 20 minutes.
Reduce the oven temperature to 350°F.
Meanwhile, make the sauce:
Heat the oil in an ovenproof skillet over medium heat. (If you don't have an ovenproof skillet, use a regular one and then before you put it in the oven, transfer everything to a baking dish.)
Add the onion to the skillet, and saute until it begins to soften, about 3 mins.
Add the crushed garlic, and saute, stirring, 30 seconds.
Add the tomato paste, and cook, stirring, 1 minute.
Season with salt and pepper.
Add all the remaining sauce ingredients, except the chickpeas, stir to combine, and simmer, uncovered, 15 mins.
Stir in the chickpeas and the eggplant.
Place the skillet in the oven and cook, uncovered, for 50 mins.
Remove the wilted basil leaves, if you want (I actually like to eat them) and replace them with fresh basil leaves for garnish (optional).
Recipe by Kitchen of Youth at https://kitchenofyouth.com/baked-eggplant-chickpea-skillet/