Zombie Season's Eggplant Bake
By Michelle Leon, Mon., Jul. 12 2010
1 medium eggplant (peeled or unpeeled) cut in 1/2" strips
1 large potato (unpeeled cut in 1/4" strips)
2 garlic cloves, chopped
2 medium carrots, chopped
1 medium onion, sliced
1/3 cup chopped parsley
1/3 can of chickpeas
1 large tomato, diced
vegetable broth, to desired texture
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. cayenne
salt and pepper to taste

Cut eggplant. Salt and set aside until after preparing the rest of the ingredients.
Preheat oven to 400 degrees
Place half of the herbs in a baking dish.
Arrange the vegetables in layers with, from the bottom up, eggplant, carrots, potatoes, onions, tomatoes and chickpeas.
Sprinkle the rest of the herbs and the garlic over the top.
Add broth, cover tightly with foil and place in oven. Cook for about 30 minutes. It often needs to cook longer; the dish is done when the broth is bubbling and the vegetables are tender.
- Serve over basmati rice and enjoy. Serves 3-4.