Eggplant Chickpea Stew

Ingredients

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

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