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Ingredients

  • 1 medium eggplant, cubed (bite-size pieces)
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons Italian seasoning blend
  • 1 medium-to-large zucchini, thinly sliced rounds
  • 2 large carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 can chickpeas, drained and rinsed
  • 28 ounces no-salt-added diced tomatoes
  • 3 bay leaves
  • 2 ears corn, kernels cut from the cob
  • Fine sea salt and ground black pepper to taste

Directions

  1. Place eggplant in a bowl and sprinkle with ½ teaspoon salt. Toss well and let sit for up to 30 minutes (This will help to prevent eggplant from absorbing too much oil) and then blot the cubed eggplant dry
  2. Place the olive oil in the skillet over medium heat. Add garlic and eggplant and cook until they begin to soften. Clear a space in the bottom of the pan and add the Italian seasoning. Cook 1 minute until the seasoning becomes fragrant. Add zucchini, carrots, celery, chickpeas, tomatoes and bay leaves and cook for 10 minutes. Add corn and cook another 2 minutes.
  3. Season with salt and pepper to taste.
  4. Remove the bay leaves before serving. They are sharp and can cause injury if swallowed.

Cook’s Tips: Draining canned chickpeas helps to remove any preservatives and some of the gas.

https://www.cutco.com/learn/vegetable-stew-with-chickpeas-eggplant-zucchini