Slow Cooker Eggplant Stew with Chickpeas

This is a delicious stew packed with hearty and protein rich ingredients. Serve with aside of Quinoa or Polenta to complete the meal - makes a great vegetarian holiday side dish! Feeds about 6-8 hungry mouths.

Ingredients:

• 1 ounce mushrooms, sliced
• 3 cups veggie broth
• 2 large eggplants
• 3 tablespoons olive oil
• 2 sweet onion, diced
• 6 garlic cloves, minced
• 2 teaspoons dried oregano
• a pinch of cinnamon
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 bay leaf
• 1 cup dried chickpeas, rinsed, soaked and drained
• 2 14oz cans tomato, drained and chopped
• 1/3 cup parsley, chopped

Directions:

1. Preheat oven to 400' F
2. Peel the eggplant and cut in half lengthwise. Brush the cut sides with 2 tablespoon of olive oil.
3. Place on a sided baking sheet cut side down and roast @ 400'F for 25 minutes. Let cool and cut into 1-inch cubes then transfer to your 8 cup VitaClay cooker.
4. Meanwhile heat 1 tablespoon of olive oil over medium heat and add onions. Cook until soft.
5. Add the garlic, oregano, cinnamon, salt, pepper, bay leaf, chickpeas and mushrooms and cook for an additional 5 minutes.
6. Transfer to the cooker and stir in the broth to combine all.
7. Cover and cook on the "Stew" setting for about 2 hours until the chickpeas are tender. Remove the bay leaf and stir in the tomatoes and the parsley.