1/2 cup dried chickpeas, soaked overnight in 4 cups cold water; or one 15-oz. can, drained
2 medium-sized eggplant, diced into 1/2″ pieces
2 1/4 tsp. sea salt, divided
1/4 cup olive oil, divided
1 medium-sized onion, diced into 1/2″ pieces
2 bell peppers, stems, seeds and pith removed, diced into 1/2″ pieces
2 small summer squash, diced into 1/2″ pieces
1 sprig rosemary, stemmed and minced, divided
1/2 tsp. ground cumin
1/4 tsp. dried chili flakes
1/8 tsp. ground cloves
4 tomatoes, with skins and seeds, diced into 1/2″ pieces
1 Tbsp. raw, unfiltered apple cider vinegar
10-12 fresh basil leaves, rolled and cut into fine ribbons

If using dried chickpeas, rinse the soaked beans and simmer for one hour or until done; don’t overcook.
Preheat oven to 350°.
Place diced eggplant in a non-reactive bowl and toss with 2 tsp. salt.
Let sit for 45 minutes to 1 hour.
Press the eggplant to extract extra moisture.
Place eggplant on a lined sheet pan and drizzle with 2 Tbsp. olive oil.
Place in preheated oven and roast for 25 minutes, until nicely caramelized.

Bring a sauté pan up to medium heat.
Heat 2 Tbsp. olive oil in the pan, and add the onions.
Sauté for 6-8 minutes or until soft but not browned.
Add bell peppers and squash, and cook for another 3-5 minutes.
Add the cumin, chili flakes, cloves and half of the minced rosemary, and cook for 3-5 minutes.
Add tomatoes, chickpeas, roasted eggplant and vinegar.
Reduce to low heat and simmer for 10-12 minutes.
Place in a serving dish and sprinkle with the basil and remaining rosemary.

Photo by Alison Shaw

From Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen. Photo by Alison Shaw.