Eggplant and Chickpea Skillet

Ingredients

• 1 tbsp olive oil
• 1 green bell pepper
• 2 cloves garlic
• 1 small eggplant
• 6–8 mushrooms
• 1 can tomatoes
• 1 can chickpeas
• ½ tsp tarragon
• 2–3 cups broccoli, cut into small florets
• 8–12 fresh basil leaves

Steps

1. Sauté the green bell pepper and garlic in the oil over medium heat for several minutes.
2. Add the mushrooms and eggplant.
3. Continue cooking, stirring often, for 5 minutes.
4. Add the tomatoes with their juice, chickpeas, and tarragon.
5. Stir well.
6. Cover the pan.
7. Simmer for 10–12 minutes until the eggplant has softened somewhat.
8. Stir in the basil leaves and broccoli.
9. Simmer, partially covered, for 8–10 minutes or until the broccoli is bright green.
10. Season to taste with salt and freshly ground black pepper.
11. Serve over rice or couscous.