Musaka'A (Palestinian Eggplant Baked With Tomatoes And Chickpeas - cooking recipe

Ingredients

1 large organic eggplant, cubed
3 tablespoons and 1/4 cup organic light tasting extra virgin olive oil, separated
sea salt & freshly ground black pepper, to taste
1 organic onion, chopped
3 organic fresh tomatoes, chopped (not canned)
1 1/2 cups organic chickpeas, cooked and rinsed (or canned)
1 cup water
2 tablespoons organic tomato paste
1/3 cup organic parsley, chopped fine

Preparation

Preheat oven to 400\u00b0F.
In a large bowl, toss the organic eggplant together with 3 tablespoons of the organic light tasting extra virgin olive oil, sea salt and freshly ground black pepper, to taste.
Spread in a single layer in a roasting pan and roast in the oven for 15 to 20 minutes, or until lightly browned and softened.
While the eggplant is roasting, heat the 1/4 cup olive oil in a large skillet over medium heat. Add the organic onions and saute until translucent.
Add the organic tomatoes, chickpeas, water, tomato paste & sea salt. Bring to a boil and stir to heat through, 3 to 4 minutes. Adjust seasoning to taste.
Place the eggplant in a casserole dish and pour the tomato-onion mixture over it. Place in the oven and bake for 40 minutes, or until bubbling through. Remove and serve hot or at room temperature.
Enjoy!