Easy Greek-Style Eggplant

themediterraneandish.com

allebull

1.5 lb eggplant, cut into cubes

Kosher salt

Extra Virgin Olive Oil (I used Private Reserve Greek EVOO)

1 large yellow onion, chopped

1 green bell pepper, stem and innards removed, diced

1 carrot, chopped

6 large garlic cloves, minced

2 dry bay leaves

1 to 1 ½ tsp sweet paprika OR smoked paprika

1 tsp organic ground coriander

1 tsp dry oregano

¾ tsp ground cinnamon

½ tsp organic ground turmeric

½ tsp black pepper

1 28-oz can chopped tomato

2 15-oz cans chickpeas, reserve the canning liquid

Fresh herbs such as parsley and mint for garnish

Directions at themediterraneandish.com

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