Luke Pyenson for The Boston Globe
Serves 4
| 3 | large eggplant, sliced into thick rounds |
| 6 | tablespoons olive oil |
| Salt and black pepper, to taste | |
| 4 | cloves garlic, sliced |
| 2 | teaspoons coriander seeds |
| 1 | tablespoon cumin seeds |
| 1 | teaspoon ground ginger |
| 2 | red bell peppers, cut into strips |
| ½ | teaspoon tomato paste |
| 3 | medium tomatoes, diced |
| 2 | cans (15 ounces each) chickpeas, drained |
| ¼ | cup chopped fresh parsley (for garnish) |
1. Set the oven at 450 degrees. Have on hand 2 large rimmed baking sheets.
2. Arrange eggplant on the baking sheets. Using 4 tablespoons of the olive oil, brush rounds on both sides. Sprinkle with salt and roast for 30 to 40 minutes, or until golden brown.
3. In a large flameproof casserole over medium-high heat, add the remaining 2 tablespoons olive oil. When it is hot, add the garlic, coriander, cumin, and ginger. Cook, stirring, for 3 minutes. Add the bell peppers and cook for 3 minutes more or until slightly softened.
4. Stir in the tomato paste, then the tomatoes. Cover the pan and cook over medium heat for 10 minutes. Add the chickpeas, salt, and black pepper. Turn the heat to low, and cook, stirring occasionally, for 10 minutes or until the chickpeas are flavorful. Add a little water if the pan seems dry.
5. Set aside 1½ cups chickpea mixture and 8 slices eggplant for the sandwiches. Arrange the remaining eggplant on the chickpea mixture. Sprinkle with parsley and serve with crusty bread or pita.
Luke Pyenson
