Roasted Eggplant with Chickpeas and Cherry Tomatoes

Roasted eggplant and chickpeas taste so great together.  It can be served as a side dish or over rice or pasta as a main dish. It’s a great vegetarian recipe that also makes for a wonderful appetizer over crusty bread.

See my “Cook’s Notes” below for suggestions and tips:

Ingredients:

• 1 pt cherry tomatoes
• 6 cloves of garlic, crushed
• 8 oz container of mushrooms cut in half (optional)
• 1 eggplant, seeded and cut into 2 inch cubes
• 1 15oz can of chickpeas, drained (I prefer Progresso)
• 1 onion, cut into large cubes
• 1 teaspoon dried oregano
• 2-3 tablespoons, olive oil
• Salt and pepper
• Sugar
• Grated Romano or Parmesan cheese

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Directions:

Preheat oven to 425 degrees.

Spray a rimmed cookie sheet with cooking spray and then add all the ingredients. Sprinkle with about 2 -3 tablespoons of olive oil and the oregano. Season well with salt, pepper and a sprinkle of the sugar, toss well.

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Place on the second highest rack in the oven and roast for about 45 minutes or until vegetables are soft and golden brown. Give it a stir once or twice while it is cooking to rotate the vegetables and prevent them from sticking.

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“Cook’s Notes”

If you serve this dish over pasta, add a ladle or two of pasta water to the cookie sheet to create a light sauce then pour over pasta and drizzle with some extra olive oil and sprinkle of Parmesan cheese.