Recipe: Greek Eggplant with Bread Stuffing (meatless, serves 2)

GREEK EGGPLANT WITH BREAD STUFFING

"The chickpeas (also known as garbanzo beans) and feta provide a complete source of protein while the breadcrumbs are a healthy dose of energy-giving carbohydrates. To make this meal vegan, omit the feta cheese or use a soy or rice cheese substitute."

1/2 onion, finely chopped
1/2 red bell pepper, finely chopped
1 (14.5 ounce) can tomatoes, diced, drained
1 tablespoon oregano, fresh, chopped or
1 teaspoon dried
4 to 6 cloves garlic, minced
2 tablespoons parsley, fresh, chopped
1/2 cup bread crumbs
ground black pepper
1 medium eggplant, cut into 1-inch cubes, peeled or not
3/4 cup feta cheese, crumbled
1 (15 ounce) can chickpeas, drained

Preheat oven to 450 degrees F. Spray inside of 2-quart Dutch oven and lid with olive oil.

In a medium bowl, mix onion, red pepper, tomatoes, oregano, garlic, parsley, and bread crumbs. Season with freshly ground black pepper to taste.

Arrange 1/2 of the eggplant in the base of the pot. Blanket with 1/2 of feta and then spoon in 1/2 of the bread crumb mixture and top with 1/2 of the chickpeas. Repeat layers with rest of ingredients.

Cover and bake for 45 minutes.

Makes 2 servings
Adapted from source: Glorious One-Pot Meals by Elizabeth Yarnell