Christmas Herb Roasted Eggplant Tomato Chickpea Stew

Ingredients

• 500 g Eggplant
• 250 g Cherry tomatoes
• 400 g Canned chickpeas
• 4 piece(s) Garlic
• 1 piece(s) Onion
• 400 g Canned tomatoes
• 2 tsp Fresh rosemary
• 2 tsp Fresh thyme
• 45 ml Olive oil
• 15 tbsp Red wine vinegar
• 5 tbsp Salt
• 1 tsp Black pepper
• 1/2 tsp Fresh basil leaves

Instructions

1. Preheat the oven until it reaches the specified temperature.
2. In a large baking dish, add the chopped eggplant, cherry tomatoes, diced onion, and drained chickpeas.
3. Drizzle in olive oil and red wine vinegar, then add chopped garlic, rosemary, thyme, salt, and black pepper. Mix thoroughly with your hands or a spatula so everything is evenly coated.
4. Pour in the canned tomatoes and gently stir again to combine.
5. Place the dish in the preheated oven and roast until the eggplant is tender, the tomatoes have burst, and the sauce has slightly thickened. Stir once partway through to ensure even roasting.
6. Remove the roasted stew, garnish with fresh basil leaves if you like, and serve hot.

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