INGREDIENTS
1 c. to tab (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, chopped finely
1 large eggplant, 1.5 L cubed
2 c. tsp (10 mL) dried basil
1 c. tsp (5 mL) dried oregano
1/2 tsp. tsp (2 mL) salt
1/2 tsp. tsp (2 mL) ground black pepper
2 bell peppers (red and yellow) cut into 1 inch (2.5 cm)
2 zucchini, halved lengthwise, then into 1 1/2 inch (4 cm) on the bias
1/3 cup (80 ml) of tomato paste
1 19 oz (540 mL) chickpeas, drained and rinsed
1 box of 28 oz (796 ml) whole tomatoes
1/4 cup (60 mL) fresh basil or parsley
PREPARATION
1. In a skillet, heat oil over medium heat. Add onion, garlic, eggplant, dried basil, oregano, salt and pepper and cook, stirring occasionally, for about 10 minutes or until onion is softened. Put the onion mixture in a slow cooker.
2. Add the peppers, zucchini, tomato paste, chickpeas and tomatoes, breaking them with a spoon. Cover and cook on low for 4 hours or until vegetables are tender. Add fresh basil and mix.
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