Serves 6

You'll need to start this dish 1 day in advance. Serve on a bed of rice or pasta. Also, don't forget to serve bread for dipping!

1 large eggplant

Kosher salt

1 medium yellow onion

3 cloves garlic

4 medium tomatoes

1 large potato

1 large zucchini

1 teaspoon fennel seeds

3 tablespoons olive oil

1 cup dried chickpeas

1 cup Basic Vegetable Stock (see recipe on page 106)

Fresh-cracked black pepper, to taste

• Soak the peas overnight in water; rinse and drain.

• Cube the eggplant and sprinkle it with salt. Place it in a colander and cover with a paper towel; let sit for about 30 minutes, then rinse and pat dry.

• Meanwhile, chop the onion and mince the garlic. Peel and chop the tomatoes (see “A Quick Tip on Peeling Tomatoes,” page 75). Cube the potato and zucchini. Crush and chop the fennel seeds.

• Heat the oil in a sauté pan over medium heat. Add the onion and garlic, and sauté for 2 to 3 minutes or until the onion is translucent. Be sure not to let the garlic brown. Add the eggplant and sauté lightly until it becomes golden.

• Add the tomatoes, potatoes, zucchini, fennel seeds, chickpeas, and stock. Season with salt and pepper to taste. Bring to a boil, cover, and simmer for 30 minutes or until the chickpeas are tender.