Eggplant Chickpea Stew
Ingredients
- 1 ounce dried porcini mushrooms
- 3 cups hot water
- 2 large eggplants (about 1 1/2 pounds each)
- 3 tablespoons extra-virgin olive oil, divided
- 2 large onions, thinly sliced
- 6 cloves garlic, minced
- 2 teaspoons dried oregano, crumbled
- 1 small (1-inch) cinnamon stick
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 bay leaf
- 1 cup dried chickpeas, rinsed and soaked overnight (for a quick-soak method, see Tip) and drained
- 1 (28 ounce) can tomatoes, preferably San Marzano, drained and coarsely chopped
- ¼ cup finely chopped fresh parsley
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