Swiss Chard, Ruby Chard, Rainbow Chard... they have good flavor and go well with other vegetables.
I had about half a long Chinese eggplant, a bunch of chard, some cooked green chickpeas and some marinated baked tofu. They came together to make a wonderful chunky and colorful dish that is just juicy enough, rather like a stew.
The dish is flavored it lightly with some garlic cloves, coriander powder, paprika, sautéed in olive oil.
Add the chard, green chickpeas, and eggplant chunks, some salt and water/stock. Cover and simmer till vegetables are done to your liking. Top with marinated pan-fried tofu chunks and serve warm.