1 medium eggplant, chopped
1/2 orange bell pepper, chopped
1/2 cup chickpeas
10-12 baby carrots, chopped
2-3 Roma tomatoes, chopped
Some chopped onion (I tend to use light onion)
2-3 garlic cloves, minced
Salt and black pepper
Crushed red pepper
Fresh basil and parsley
If using dry chickpeas, soak overnight and steam cook.
Pre-heat oven to 375 degrees.
Heat oil in a pan and add onion, garlic, peppers and carrots. Fry lightly for 3-4 minutes. Add eggplant, tomatoes, chickpeas, and spices and continue frying for another 4-5 minutes.
Transfer to an oven safe bowl. Bake for 30 minutes.
Garnish with some parsley and serve warm with some pita bread or ancient grain naan bread.