Greek Eggplant with Bread Stuffing

• Olive oil spray
• 1/2 medium onion, finely chopped
• 1/2 red bell pepper, cored, seeded, and finely chopped
• One 14-ounce can diced tomatoes, drained
• 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
• 4 to 6 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1/2 cup bread crumbs
• Freshly ground black pepper
• 1 medium eggplant, peeled or not, cut into 1-inch cubes (about 2 cups)
• 3 ounces feta cheese, crumbled
• One 15-ounce can chickpeas, drained and rinsed

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. In a medium bowl, mix the onion, bell pepper, tomatoes, oregano, garlic, parsley, and bread crumbs.
4. Season with pepper to taste.
5. Arrange half of the eggplant in a layer in the pot.
6. Blanket with half of the feta, spoon in half the bread crumb mixture, and top with half of the chickpeas.
7. Repeat the layers with the rest of the ingredients.
8. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
9. Serve immediately.
10. Calories: 535
11. Protein: 24g
12. Carbohydrates: 71g
13. Fat: 16g
14. Cholesterol: 30mg
15. Sodium: 178mg
16. Fiber: 21g

olive oil spray, onion, red bell pepper, tomatoes, fresh oregano, garlic, parsley, bread crumbs, freshly ground black pepper, eggplant, feta cheese, chickpeas

Taken from www.epicurious.com/recipes/food/views/greek-eggplant-with-bread-stuffing-378853 (may not work)