Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1/2 onion (diced)
  • 3 cloves garlic (minced)
  • 2 long Asian eggplants ((or 1 regular Italian eggplant) peeled, quartered and thinly sliced)
  • 1 can chickpeas (rinsed and drained)
  • 1 can cherry tomatoes
  • 1 teaspoon sugar (to help cut the acidity of the tomatoes)
  • 1 tablespoon vegan sun-dried tomato pesto
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • salt to taste
  • fresh basil (slivered for garnish)

Instruction

  • Heat pan over medium heat add oil and onion. Cook for a couple minutes and add garlic. Cook until aromatic.
  • Add eggplant, cooking for 5-10 minutes.
  • Add chickpeas, tomatoes, sugar, pesto, oregano, red pepper and salt to taste.
  • Continue to cook for 15-20 minutes on low heat, stirring occasionally.
  • Serve over quinoa and garnish with freshly slivered basil.