Andrew Scrivani for The New York Times
Ingredients
- 1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
- Salt to taste
- 3 tablespoons extra virgin olive oil
- 1 large onion, sliced thin across the grain
- 2 to 4 garlic cloves (to taste), minced
- 1 (28-ounce) can chopped tomatoes
- 2 tablespoons tomato paste
- Pinch of sugar
- ⅛ teaspoon cinnamon
- 1 sprig basil
- 1 (15-ounce) can chickpeas, drained
- 3 tablespoons chopped flat-leaf parsley (optional)
Preparation
- Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
- Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
- Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.
Tip
- Advance preparation: You can assemble this dish through step 3 up to two days ahead. Keep it in the refrigerator. Leftovers will be good for about three days. Martha Rose Shulman can be reached at martha-rose-shulman.com.
Added some feta on top....and some roasted pine nuts for a nice holiday dish that did not take a lot of time....and loved that I could assemble and put in fridge the day before...could add some fresh basil or oregano leaves....its really a beautiful basic combo that one can play with
We loved this. I agree with previous comments and increased the cinnamon and added 1 teaspoon of cumin. I also added a finely chopped cayenne pepper at the garlic stage for a little heat. I used one and a half cans of chickpeas for a heartier main course. Serve this with warm naan for a great casual meal.
We love this, and have made it 4 times. But I just put it all in the pan without layers. So good I even ate it for breakfast. And it's awfully good with melted cheese over it (what isn't ?
Have been cooking this for 4 months now, prepared about 8 times so far. Previous comments are on the mark---need to triple or quadruple the cinnamon. Add a touch more sugar. I also add a teaspoon of soy sauce. Also add cumin and/or some very good chili powder--half a tsp. I like the idea of harissa--might try it next time. And cutting the cooked eggplant into slightly smaller piece. Absolutely delicious, healthy recipe.
Did you add the raw rice to the bottom of the pan or cook it separately and spoon the casserole over it?
This is really good, but the next time I make it I will cut the eggplant into smaller pieces and roast longer. This way it will get softer and blend into the casserole more.
After making this 2 times, I find I like it with an extra onion, 4 cloves of garlic, and 1/4 tsp. cinnamon. We are making it again tonight. Absolutely love it.
Made this tonight with some feta cheese in the middle. In the sauce, I omitted the cinnamon and added some Ras el Hanout (Moroccan spice blend) and a pinch of red pepper flakes. It was fantastic -- my wife went back for thirds. Served with some homemade tzatziki and a salad of chopped cucumbers and bell peppers with fresh oregano, oil and vinegar.
Did not roast the eggplant. Cut it in cubes and sizzled it with the onions when they were almost transparent. Cinnamon increased to ½ tsp and toasted at the end of the onion/eggplant frying on the pan bottom after clearing away a space.
Almost forgot! I do not bake this but let it reduce on a bit higher than low and it is as tasty as putting in a casserole and baking. Less dishes too.
Almost forgot! I do not bake this but let it reduce on a bit higher than low and it is as tasty as putting in a casserole and baking. Less dishes too.
I too increased the cinnamon (x3) and added cardamom (1tsp) and sugar (1T) too. I sliced the eggplant lengthwise and layered it in the dish like you would lasagna noodles. I added parmesan on the top.
Made this with some Asian eggplants from my garden, sliced length-wise. I did add more cinnamon as I really wanted that Mid-Eastern flavor to come thru. I drank it with a Loire Red. Cool leftovers for lunch are terrific.
Divine...I doubled the cinnamon and added a teaspoon of cumin and a half teaspoon of srirachi and scatted pine nuts on top
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My husband and I both felt this dish needed more spice in the tomato sauce. More cinnamon and added cumin would help, but I think next time I make this I'll also try adding some harissa or dice a single fresh sanaam pepper in the sauce to give it a little heat.
Good, but needs twice the eggplant, i.e. 2pounds rather than one. Also, no need to layer--just do the eggplant in chunks and mix all together. And as everyone notes, lots more cinammon: I used half traspoon, could be a bit more than that.
I heeded the advice of others and doubled the cinnamon (actually I more than doubled, but I think a simple double would be best) and added the 1 tsp cumin and some hot pepper flakes. So many eggplant and tomato dishes are the same but this one was different and extremely tasty. I will definitely make it again.
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