Chickpea and Eggplant Stew

Ingredients

• 1 ounce mushrooms
• porcini
• dried
• 3 cups water hot
• 3 pounds eggplant 2 large ones
• 2 1/2 tablespoons olive oil or other vegetable oil
• divided
• 2 large onions thinly sliced
• 8 cloves garlic or to taste
• minced
• 2 teaspoons oregano dried and crumbled
• 1 inch cinnamon sticks
• 118 teaspoons salt or to taste
• 3/4 teaspoon black pepper freshly ground
• 1 each bay leaves
• 1 cup chickpeas (garbanzo beans) dired
• rinsed and soaked overnight
• and drained
• 28 ounces tomatoes 1 can
• drained and coarsely chopped
• 13 cup parsley leaves finely and freshly chopped

Instructions

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