This makes a nice change of pace dinner with high nutritional value.
1/4 cup olive oil
2 medium eggplants, peeled and cut into 2 inch cubes
3 onions, cut in thin slices
2 cloves garlic, minced
salt and pepper to taste
2 cans chickpeas, drained and rinsed under cold water
1 16 oz. can tomatoes, drained and chopped
1 1/2 cups hot water
In a large skillet, heat the oil to just before the smoking point. Saute the eggplant cubes, stirring frequently, until they are browned on all sides. Remove from pan.
Add the onions and garlic to pan and saute for 5 minutes. Place eggplant in a 9 x 13 baking pan. Add onions, garlic, salt and pepper. Combine the water with the tomatoes. Scatter the chickpeas on top and cover with tomatoes.
Bake in 400-degree oven for 45 minutes.