Chickpea Casserole

• 1/2 pound eggplant, cut into 3/4-inch pieces
• 2 tablespoons toasted sesame oil
• 1/4 cup wheat germ
• 3/4 cup tomato puree
• 1/4 cup soy sauce
• 6 medium cloves garlic, sliced in quarters lengthwise
• 1 medium onion, peeled, cut in half and sliced
• 1/4 pound mushrooms, wiped clean with a damp cloth, stems trimmed flush to caps and sliced thin across caps
• 3 cups canned chickpeas, washed and drained; or cooked chickpeas (see Microtip)
• 8 cups spinach cut across the stem into thin slices, or 2 boxes frozen spinach defrosted under warm running water
• 1/2 teaspoon red pepper flakes
• 5 ounces frozen peas, thawed
• Freshly ground black pepper to taste
• 1 1/2 tablespoons sesame seeds
• 1/2 pound smoked mozzarella, sliced thin

1. Toss eggplant and oil in a 5-quart casserole with a lid.
2. Cover and cook at 100 percent power in a high-power microwave oven for 6 minutes.
3. Stir in wheat germ, tomato puree, soy sauce, garlic, onion, mushrooms and chickpeas.
4. Place spinach on top (or if using defrosted, stir in) and sprinkle with red pepper flakes.
5. Cook, covered, for 8 minutes.
6. Pour peas in and grind black pepper into casserole.
7. Mix, being sure to break up any clump of spinach.
8. Sprinkle with sesame seeds and place cheese in one layer on top.
9. Cook, uncovered, 4 minutes, or until cheese is melted.
10. Serve immediately.

eggplant, sesame oil, tomato puree, soy sauce, garlic, onion, mushrooms, canned chickpeas, under warm running water, red pepper, frozen peas, freshly ground black pepper, sesame seeds, mozzarella

Taken from cooking.nytimes.com/recipes/4510 (may not work)