Step-by-Step Guide to Prepare Super Quick Homemade Roasted Eggplant πŸ† with Chick Peas

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We hope you got insight from reading it, now let’s go back to roasted eggplant πŸ† with chick peas recipe. You can cook roasted eggplant πŸ† with chick peas using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Roasted Eggplant πŸ† with Chick Peas:

  1. Take 3 of large eggplant, peeled and cut into slices.
  2. You need of Olive oil cooking spray.
  3. Prepare 1 pound of red potatoes (baby red potatoes), cut in half.
  4. Use 1 of green pepper, sliced.
  5. Use 1 of large onion, sliced.
  6. Take 1 jar (24 ounce) of your favorite pasta sauce.
  7. You need 2 cans (15.5 ounce) of chick peas (garbanzo beans), undrained.
  8. Get 1/8 teaspoon of black pepper.
  9. Take 1/8 teaspoon of crushed red pepper.
  10. Get 1/2 teaspoon of Italian seasoning.
  11. Provide 1/2 teaspoon of oregano leaves.
  12. You need 6 cloves of garlic, minced.
  13. You need 3 tablespoons of balsamic vinegar.
  14. Provide of Cooked white rice.

Instructions to make Roasted Eggplant πŸ† with Chick Peas:

  1. Place your peeled and cut eggplant slices in a large baking pan that has been coated with olive oil cooking spray, layering slices as necessary………
  2. Next take your baby red potatoes,green pepper and onion and place all over eggplant slices in your baking pan…….
  3. In a large bowl combine: pasta sauce, chick peas, black pepper, crushed red pepper, Italian seasoning, oregano,minced garlic and balsamic vinegar, stir all well……
  4. Now pour your chick peas / sauce mixture all over your eggplant and veggies in your baking pan……
  5. Cover baking pan and bake in a preheated 425 degree oven for 2 hours…….
  6. Increase oven temperature to 450 degrees, uncover and continue to bake for another 20 minutes…..
  7. Serve with cooked white rice and enjoy πŸ˜‰!.

Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender). If the stew looks very soupy, let the liquid bubble away for a few more minutes. Serve over rice / pasta / cous cous / even toast would be yummy. Rich with vitamins and minerals, this savory side dish is packed with flavor, enhanced beautifully by the roasting process. Rosemary and garlic lend their aromatic essence, while a hearty blend of chickpeas, twin potatoes and carrots ensures that this vegetarian delight will satisfy.

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