It’s easy to have a soft spot for eggplant, and yet I hear from many people that they don’t like it. Eggplant may be the vegetable that is prepared incorrectly the most often, and then it can be bitter and tough. Salting the eggplant removes bitterness and excess moisture, already starting to transform the structure of the raw vegetable. This is a “food that tastes like what it is” kind of recipe. Leftover portions can be taken in different flavor directions with additional seasoning, spices, and herbs in the future—maybe Italian, Persian, Indian, or another influence. Immune-stimulating ginger and garlic are warming on these early cold days. In the Mediterranean, eggplant has been considered “meaty” when meat is scarce, but eggplant’s richness is something to be celebrated for its own sake. This stew is fiber-rich so it feels satisfying without feeling heavy to the digestion. You may be tempted to cut back on the oil, but eggplant and olive oil are a heavenly pair. Don’t deprive yourself as this amount of olive oil balances the force of the ginger and garlic and adds a richness that is simply tasty! Autumn’s Vata season is a good time to increase good quality fats in the diet, preparing the skin for colder days, and nourishing the nervous system.

The eggplant benefits from a long salting so aim for 24 hours if there’s flexibility. The chickpeas can be cooked ahead, frozen and defrosted, or refrigerated for a day or two in advance. This is a large batch:

Makes about 8 quarts, so plan to freeze some, or half the recipe for a smaller yield.

Ingredients:

3 lbs eggplant, chopped into 1 inch cubes, (about 11 cups chopped) tossed with a generous sprinkle of

salt, about one tablespoon.

7 cups cooked chickpeas (1 bag dry chickpeas)

Extra Virgin Olive Oil (EVO) 1/2 cup, in 2- 1/4 cup measurements

4 cups packed, chopped scallions, or 3 cups chopped onion

1/2 cup fresh ginger root, rough chopped

1 1/2 large heads, or 2 small heads garlic, approximately a generous 1/3 cup peeled

2 cups water

2- 28oz cans crushed tomatoes

salt and pepper to taste

optional: chopped parsley or cilantro for garnish

Procedure:

Prepare eggplant: chop, salt, and let sit ideally 12-24 hours, but minimally 4-6 hours.
Soak the chickpeas overnight, or at least 8 hours, then cook till tender.3. Prepare the scallions or onion before cooking eggplant.
After the eggplant has salted, add 1/4 cup EVO to a large pot, like a 9-quart Le Crueset, add the eggplant, and turn heat to medium, stirring every five minutes or so, until eggplant starts to significantly reduce in volume.
When eggplant is reduced by half, turn heat to medium-low and add the scallions/onions, stirring every few minutes until they reduce by half.
While the eggplant and scallion/onion are cooking down, prepare the ginger and garlic.
Add ginger, garlic, and water to a blender, and blend till smooth.
When the vegetables have reduced, add the ginger-garlic liquid and the crushed tomatoes. Let simmer for 30 minutes.
Add the remaining 1/4 cup EVO and adjust salt and pepper to taste.
Cover and keep heat at lowest to continue to let flavors meld if serving for the next meal. Or cover with the heat off and let flavors meld, taking the cover off after another hour if storing. Transfer to storage containers and refrigerate or freeze.

Serving suggestions: on its own, over cooked greens or kale salad, over rice or quinoa, with a side of naan or pita bread, garnished with chopped parsley or cilantro.