(serving size: 2 cups)
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
1 Eggplant cut into large chunks
Heat oven to 425 degrees. Combine all ingredients except oil, chickpeas, and herbs in a large roasting pan. Drizzle with oil and toss to combine.
Roast, stirring occasionally, until vegetables are lightly browned and tender and some water has been released from the tomatoes to create a sauce. 30 to 40 minutes.
Add chickpeas, stir and return to oven until beans heat through, 5-10 minutes. Add herbs and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.
Adapted from by Mark Bittman