Baked Eggplant
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Ingredients
- 1 large eggplant, peeled and cut into chunks
- 1 tablespoon extra-virgin olive oil
- 2 onions, diced
- 3 cloves of garlic, minced
- 1 pound fresh tomatoes, chopped
- 2 cups of cooked chick peas
- Black Pepper
- Celtic Sea Salt
- ½ cup of parsley
Instructions
- Preheat the oven to 350 degrees. Heat the oil in a large skillet. Add the eggplant, simmering and tossing regularly until brown and tender. Remove the eggplant from the pan, and saute the onions. Add the tomatoes and cook for 5 minutes. Add the chick peas and eggplant and toss well. Season with Celtic Sea Salt dill, sugar, honey and black pepper and cook for 5 more minutes. Transfer to a medium sized baking dish, and bake for 20 more minutes until bubbly.
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