Eggplant and Chickpea Skillet

The Piggy loves eggplant and chick peas and has been harassing me to do something with the eggplant she's been seeing in the fridge. I wanted part of it to crust with potato and parmesan but didn't want to make the whole thing that way so I also made this for her. Hope you enjoy!

1/2 globe eggplant, peeled and diced
1 can chickpeas
1/2 red onion, diced
1 tablespoon vegetable oil
1 tablespoon za'atar
1 teaspoon salt
juice of 1/2 lemon
1 8-ounce can tomato sauce

In a skillet, heat oil over medium. Add onions and eggplant with salt and fry lightly. When the eggplant has slightly crisp exterior, add chickpeas, za'atar and lemon juice then cook down 1-2 minutes. Add tomato sauce and simmer until the sauce is slightly paste-like. Serves 4 as a side or 1 as a meal.

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