Tomato And Roasted Eggplant Stew With Chickpeas

• 1/4 cup olive oil
• 2 large eggplants (3 pounds), chopped
• 2 red bell peppers, stems and seeds removed, chopped
• 1 white onion, sliced into thin half moons
• 5 cloves garlic, minced
• 1/2 cup white wine or vegetable broth
• 2 tsp dried tarragon
• 1 tsp dried thyme
• 1 tsp ground coriander
• 1/2 tsp paprika
• 1 tsp salt
• Several pinches of freshly ground black pepper
• 2 bay leaves
• 1 (28 ounce) can whole peeled tomatoes
• 1 (15 ounce) can chickpeas, drained and rinsed
• French bread or polenta (optional)

1. Toss garlic, eggplant, onion and peppers with olive oil - roast at 450 for 25 minutes. Combine wine/vegetable broth, tarragon, thyme, coriander, paprika, salt, pepper and bay leaf in small pan and simmer on medium low for 20 minutes, stirring frequently. Remove bay leaf. In another large pan, combine tomatoes and chickpeas and heat thoroughly. Add vegetable broth/wine mixture to coat. Add roasted vegetables. Serve hot, over polenta or with French bread.

olive oil, eggplants, red bell peppers, white onion, garlic, white wine, tarragon, thyme, ground coriander, paprika, salt, ground black pepper, bay leaves, tomatoes, chickpeas, bread

Taken from www.epicurious.com/recipes/member/views/tomato-and-roasted-eggplant-stew-with-chickpeas-52722371 (may not work)