Ingredients for 8 servings

¼ cup finely chopped fresh parsley
1 bay leaf
1 cup dried chickpeas, rinsed and soaked overnight (for a quick-soak method, see Tip) and drained
1 ounce dried porcini mushrooms
1 small (1-inch) cinnamon stick
1 teaspoon freshly ground pepper
1 teaspoon salt
1 28-ounce can tomatoes (see Note), drained and coarsely chopped
2 large eggplants (about 1 ½ pounds each)
2 large onions, thinly sliced
2 teaspoons dried oregano, crumbled
3 cups hot water
3 tablespoons extra-virgin olive oil, divided
6 cloves garlic, minced

Directions

Preheat oven to 400°F.

Combine dried mushrooms and hot water in a bowl. Stir well and let stand for 30 minutes. Strain through a sieve lined with a paper towel and set the liquid aside. Finely chop the mushrooms.

Meanwhile, peel eggplants, if desired, and cut in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil. Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes. Let stand until cool enough to handle. Cut into 1-inch cubes and transfer to a 4-quart (or larger) slow cooker.

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until softened, 3 to 6 minutes. Add garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms; cook, stirring, for 1 minute. Add the reserved mushroom-soaking liquid and chickpeas. Bring to a boil and cook, stirring occasionally, for 5 minutes. Transfer to the slow cooker and stir to combine with the eggplant.

Cover and cook until the chickpeas are very tender, about 4 hours on High or 7 to 8 hours on Low. Remove cinnamon stick and bay leaf. Stir in tomatoes and parsley.