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1
Preheat oven to 400AF.
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2
Mix dried mushrooms and hot water in a bowl.
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3
Stir well and allow to stand for 30 to 40 minutes.
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4
Strain through a sieve lined with a kitchen paper towel and set the liquid aside.
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5
Finely chop the mushrooms.
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6
Meanwhile, peel eggplants, if needed, and cut in half lengthwise.
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7
Brush the cut sides liberally with 1/2 tablespoons oil.
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8
Arrange on a baking sheet, cut-side down, and roast until tender, 24 to 26minutes.
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9
Allow to stand until cool enough to handle.
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10
Cut into 1-inch cubes and add to a large slow cooker (crock-pot).
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11
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat.
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12
Stir in onions and cook, stirring constantly, until softened, 5 to 8 minutes.
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13
Stir in garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms, cook, stirring, for 1 to 2 minutes.
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14
Pour in the reserved mushroom-soaking liquid and chickpeas.
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15
Bring to a boil and cook, stirring often, for about 6 minutes.
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16
Stir into the slow cooker and stir to mix with the eggplant.
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17
Cover and cook until the chickpeas are very tender, about 8 hours on Low.
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18
Remove cinnamon stick and bay leaf.
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19
Stir in tomatoes and parsley.
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20
Serve warm or refrigerate until ready to use.
