Musaka'A (Palestinian Eggplant Baked With Tomatoes And Chickpeas

1. 1

   Preheat oven to 400u00b0F.

2. 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. 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. 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 saute until translucent.

5. 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. 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. 7

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.