Eggplant, Tomato and Chickpea Casserole

• Produce

  • 1 sprig Basil
  • 1 (15-ounce can Chickpeas
  • 3 tbsp Flat-leaf parsley
  • 2 Garlic cloves
  • 1 Onion, large
  • 1 (28-ounce can Tomatoes

• Canned Goods

  • 2 tbsp Tomato paste

• Baking & Spices

  • 1/8 tsp Cinnamon
  • 1 Salt
  • 1 Pinch Sugar

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Other

  • 1 Large eggplant or 2 medium (1 pound, peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick

Found on cooking.nytimes.com