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Ingredients
  • 1 large eggplant, peeled and cut into ¾-inch pieces
  • 1 red bell pepper, seeded and cut into ¾-inch pieces
  • 1 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, chopped
  • ½ medium yellow onion, diced
  • 1 ( 15- ounce) can chickpeas, drained and rinsed, or 1 ½ cups cooked chickpeas (from 4 ounces dried)
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • ¼ cup water
  • 2 tablespoons tomato paste
  • subheading: For serving:
  • ½ cup crumbled feta (dairy or plant-based)
  • 3 cups cooked rice
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