Photo Credit: eatingwell.com

Eggplant & Chickpea Stew


Ingredients

  • 1 ounce dried porcini mushrooms
  • 3 cups hot water
  • 2 large eggplants (about 1½ pounds each)
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 large onions, thinly sliced
  • 6 cloves garlic, minced
  • 2 teaspoons dried oregano, crumbled
  • 1 small (1-inch) cinnamon stick
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 bay leaf
  • 1 cup dried chickpeas, rinsed and soaked overnight (for a quick-soak method, see Tip) and drained
  • 1 28-ounce can tomatoes (see Note), drained and coarsely chopped
  • ¼ cup finely chopped fresh parsley