This meal does not disappoint. Healthy, Hearty, and Simple. Roasting Chickpeas changes the flavor completely, bringing out a more nutty flavor. I love all the different flavors and the hit of cayenne, but be careful, a little goes a long way! You could serve this with couscous or pita bread. Plus, my yogurt sauce it killer, easy, and good for you too. Enjoy! Try all my Eggplant Dishes! Serves 4 ROASTED EGGPLANT: 4 cups diced eggplant (2 med eggplants) 1 med red onion, cut into small wedges 1 yellow or red bell pepper, cut into wedges 1 15 oz can chickpeas, rinsed and drained 3 tbs garlic infused olive oil, extra virgin is fine too 3/4 tsp ground cumin 3/4 tsp ground coriander 1/4 tsp cayenne pepper YOGURT SAUCE: 1/2 cup Greek yogurt, non-fat or low-fat 2 plum tomatoes, chopped 1/4 cup chopped mint 1. To make the Eggplant, Preheat oven to 450 F. Place eggplant, onion, and bell pepper in a large bowl. Add chickpeas, oil, cumin, coriander, and cayenne. Toss to coat, and season with salt and pepper. Scatter vegetable mixture on baking sheet, and roast for 20 mins, tossing 2-3 times. Increase heat to 500 F and Roast vegetable 10 mins more until tender. 2. To make yogurt sauce; combine yogurt, tomatoes, and mint in a small bowl. You can add salt and pepper to taste here. Now stir to mix and serve with vegetables. Enjoy!