2 eggplants, sliced into 1/4″ rounds (works best with long, thin eggplants)
2 red bell peppers, chopped
1 medium onion, diced
2 cloves garlic, finely chopped
1 zuchinni or yellow squash, sliced and quartered
1 can diced tomatoes
1 can chickpeas
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp cayenne pepper, or 1-2 fresh hot peppers, finely chopped
1/2 tsp ground fennel
3 tbsp olive oil
1. Preheat oven to 425ºF. To prepare eggplant: place sliced eggplant on a paper towel-lined surface and sprinkle with salt, wait 5 minute and pat dry moisture that has collected. Repeat on other side. This removes bitterness from the eggplant. To roast eggplant and peppers: combine eggplant, peppers and 2 tbsp olive oil in a large bowl. Combine cumin, coriander, cayenne pepper (if using fresh hot peppers, cook them with garlic) and fennel in a small dish and gently stir into eggplant and peppers in 3 additions to allow for an even distribution. Place on a baking sheet or dish and roast for 20-30 minutes, flipping 1 or 2 times.
2. In large pan, heat 1 tbsp oil. Cook onions until glassy. Add garlic (and fresh hot peppers if using) and cook for 1 minute. Add tomatoes and zucchini or squash. Cook until tender. Add chickpeas until heated through. Combine roasted vegetables with onion tomato mixture. Serve over rice or couscous.
Contributed by Stephanie Leonard