Ingredients

• 2 tablespoons olive oil, divided
• 1 cup chopped red onion
• 2 cups coarsely chopped green pepper
• 2 large garlic cloves, crushed
• 1 cup sliced mushrooms
• 1 small eggplant, unpeeled, cut in 1- to 2-inch chunks
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup kalamata olives, pitted and sliced
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 tablespoon chopped fresh rosemary
• 1 cup coarsely chopped parsley