Instructions

• Prep: Confirm the vegetables are prepared as listed (eggplant diced ½", onion diced, zucchini and yellow squash quartered and sliced thin, cherry tomatoes halved, chickpeas drained and rinsed, garlic minced). Measure out 1/4 cup olive oil (divided), 1/2 teaspoon kosher salt, Italian seasoning, paprika, and the vegetable broth.
• Heat oil for eggplant: Place a Dutch oven or heavy-bottomed pot over medium-high heat. Add most of the 1/4 cup olive oil to the pot and let it warm until shimmering.
• Pan-fry the eggplant: Add the diced eggplant and the 1/2 teaspoon kosher salt to the hot oil and stir immediately to coat. Cook, stirring occasionally, for about 5 to 6 minutes, until the eggplant is translucent and browned in spots. Remove the eggplant from the pot and set it aside on a plate.
• Sauté the onion: If the pot looks dry, add the remaining olive oil from the measured 1/4 cup. Add the diced onion and sauté for about 1 minute, scraping the bottom of the pot to loosen any browned bits.
• Add tomatoes and squash: Add the halved cherry tomatoes, sliced zucchini, and sliced yellow squash to the pot. Add a pinch of kosher salt (or more to taste). Stir and sauté the vegetables together for about 5 minutes, stirring occasionally, until they begin to soften.
• Add aromatics and spices: Stir in the minced garlic, 2 teaspoons Italian seasoning (salt-free), and 1/2 teaspoon paprika. Cook for 1 to 2 minutes, stirring, until the garlic is fragrant.
• Add chickpeas and broth: Pour in the drained chickpeas and 1 1/2 cups low-sodium vegetable broth. Bring the mixture to a boil over high heat, then reduce the heat to medium and simmer, uncovered, for 10 minutes, stirring occasionally. If the stew becomes too thick, thin it with additional vegetable broth or water to your desired consistency.
• Finish with eggplant: Reduce the heat to low and return the reserved eggplant to the pot. Stir well and cook just until the eggplant is warmed through and flavors meld, about 2 to 3 minutes. Taste and adjust salt as needed.
• Serve: Divide the stew among bowls and garnish with the torn fresh basil (optional). Serve warm.
• Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.