Eggplant, Tomato and Chickpea Casserole Recipe (2024)

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.

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.

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 ?

I'm so proud of myself -- I wanted to make this on a week night but couldn't spend 2 hours -- so I put everything (except for the garbanzos) in the pressure cooker (for 7 min /using a natural release, about 10 min). The garbanzos went into a 400-degree oven with canola, salt & pepper, paprika and garlic powder, for about 20, until crispy outside soft inside -- put it all together and VOILA -- a scrumptious 2-hour meal turned into a less than 30 min weeknight extravaganza!

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.

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.

Did you add the raw rice to the bottom of the pan or cook it separately and spoon the casserole over it?

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.

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.

Made this over black rice and added feta topping, got raves at a party even from friend who is "leery of veggie stuff."

FABULOUS! Taking note of some other readers' comments, I skipped the sugar, increased the cinnamon (used approx 1.5 TBSP), and added Aleppo pepper for kick. I don't like garlic so I left that out. I also added 1# chopped mushrooms when I sautéed the onion, and - thanks to another reader's suggestion - I tossed in a box of frozen chopped spinach (threw the whole thing in, frozen) after adding the tomatoes. A very satisfying, tasty dish - great silky texture, delicious over rice.

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.

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.

When I was in Jordan an Iraqi woman made this for us. Along with the eggplant she used large slices of peeled potatoes, and added cumin to the tomato sauce. Everything was baked in a large round pan. We ate it with rice and bread, with roast chicken.

Did1.5 recipe. added. 3/4 tsp cinnamon and 1 tsp cumin. Topped with feta and Parmesan before baking.

Very good. Good with feta cooked on top

Cf. Paula Wolfert's THE COOKING OF THE EASTERN MEDITERRANEAN (1994), pp 249-53 for two very similar recipes. I prefer the second which adds a long green chili, a frying pepper oregano and parsley; wonderful with fresh vs canned tomatoes in summer. Shulman's dish resembles the first, a stew that calls for tons of unpeeled and mashed garlic, parsley, red wine vinegar, sugar and either allspice or cinnamon. Finished w lemon and mint.

Used a tsp of cinnamon and cumin and a tbls of harissa. Doubled the chickpeas and topped with feta and Kalamata olives for serving. Delicious!

I've learned that Cathy Barrow's Sumac Scented Chickpeas with Pomegranate molasses is almost the same recipe! (Except you need sumac & pomegranate molasses!). So now I combine the two, depending what I have on hand.

While I look for opportunities to turn on my oven this time of year, it seems like the fianl step could be accomplished on the stove. What am I missing?

Delicious! Added ricotta and Parmesan on top. Used allspice and mint in addition to the cinnamon. I think I made sauce for 2 though…a good problem.

Perfect, simple, hearty but not too hearty.

This is delicious! I streamlined it a little by tossing the eggplant, salt and oil in the casserole dish and roasting it, then tossing the tomato sauce and chickpeas with the eggplant in the same dish. Topped with feta and pine nuts and baked. I increased the garlic and cinnamon, added cumin and harissa. No sugar. Garnished with basil. Served with a salad. Very nice way to use garden eggplant and a glut of tomatoes.

Delicious, but overdid it when cumin was added like some suggested, which took over the dish. Live and learn. Threw a few blobs of ricotta in the mix, which was a good addition. Healthy and innovative way to use up fresh tomatoes from the garden.

In addition to the cinnamon I added sumac & cumin and threw in an assortment of mushrooms with the eggplant. Easy and tasty.

Gave it 5* but only after my,changes: used fire-roasted canned tomatoes with their juice. Cut eggplant into 1” cubes. Doubled the suggested cinnamon and added the suggested (by others) cumin. Used cilantro instead of parsley.Is delish on its own. Could serve it over polenta. If doing that and wanting it a tad wetter, add 1/4 red wine to the tomato sauce after it’s done simmering.Love the suggestion of feta and roasted pine nuts on top, but haven’t tried it yet.

Several comments recommend adding cummin. I think 1 tsp of allspice works better in this dish.

Like others said, I made as is but topped with feta, chopped olives, and basil. Great with toasted sourdough on the side!

I don't see why to remove the basil, I left it in and I'm glad I did. I also increased the chick peas and eggplant. I used one 15 ounce can and TJ'S 9 oz cumin and parsley chick peas which are delicious! I added additional cinnamon and cumin per suggestions and upped the garlic. I suggest not using canned chopped tomatoes, they put something in the chopped ones to keep their shape. I prefer canned San Marzano whole peeled which I just break up and chop while in the sauce pan.