Eggplant and Chickpea Skillet
Eggplant and chickpea skillet is a one-pan vegan dinner of eggplant, mushrooms, broccoli and chickpeas in a tomato sauce. The basil goes in near the end and does real work here, so use fresh leaves, and Thai basil if you can find it for its slight anise note. Tarragon adds a quiet echo of that flavor. The chickpeas make it filling, and rice or couscous soaks up the juices.
Instructions
Warm the olive oil in a large skillet over medium heat. Cook the diced green pepper and chopped garlic for several minutes, until they begin to soften.
Add the sliced mushrooms and eggplant. Keep cooking and stir often for about 5 minutes.
Pour in the diced tomatoes with their juice, then add the drained chickpeas and the tarragon. Stir well, cover the pan, and simmer for 10 to 12 minutes, until the eggplant has softened somewhat.
Stir in the basil leaves and the broccoli florets. Simmer with the lid partly on for 8 to 10 minutes, until the broccoli turns bright green.
Season with salt and freshly ground black pepper to taste. Serve over rice or couscous.
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