Eggplant and Peppers with Veggie Chick Pea Filling
1 eggplant cut in and seeded
2 bell peppers cut in half and seeds removed - slice tops to use for filling
1 onion, sliced
4 cloves minced garlic
1 c. sliced mushrooms
1 c. arugula
1 c. spinach
1/4 c. chicken broth
2 tsp. lemon zest
pinch of thyme salt, pepper, onion and garlic powder, to taste
1/2 tsp. cinnamon
1/2 tsp. curry powder
3-4 tbsp. olive oil
1/4 c. toasted pignoli nuts
2 c. canned chick peas, rinsed and drained
Preheat oven 375 F.
Prepare a sheet pan with foil and cooking spray.
Place peppers and eggplant on the sheet pan cut side up; drizzle with olive oil, sprinkle with spices and bake about 45 minutes, until soft. You might have to remove peppers after 30 minutes while eggplant continues to cook.
Toast pignoli on the same sheet pan for the last 10 minutes.
Heat 1-2 tbsp. of olive oil in a large frying pan.
Add onions, peppers and seasoning, except cinnamon and curry.
Cook for 3-4 minutes; add mushrooms, garlic and additional seasoning if desired, and continue cooking for 2-3 minutes.
Stir in chickpeas and broth and cook until heated through.
Gently stir in arugula, spinach, lemon zest, and additional spices including cinnamon and curry.
Toss in toasted pignoli. Fill eggplant and pepper halves with filling and serve.
This would be even better topped with feta cheese!
