Braised Lebanese Eggplant w Chickpeas (Whole Foods)

Slow cook in tomato sauce - tender and silky.

2 T EVOO
1 large onion diced
6 med japanese eggplants, halved and in 2" pieces
1 clove garlic, minced
1/2 t allspice
1/4 t cumin
1 c marinara sauce
1 T red wine vinegar
15 oz can chickpeas, drained and rinsed
2 large mint sprigs + 2 T chopped mint

Preheat oven 325. Heat oil in dutch oven over med-high. Add onion, saute 7 mins til soft. Add eggplants, cook 5 mins til starting to brown. Add garlic, allspice, cumin, cook 1 min. Stir in marinara, vinegar and 2/3 c water. Bring to simmer 5 mins. Remove from heat, stir in chickpeas. Season with s/p. Lay min on top, cover and tansfer to oven. Cook 45 mins til tender. Remove sprigs, stir in chopped mint. Serve hot or room temp.