Total Servings: 5

 Ingredients:

1 Kg eggplant

½ Kg soaked chickpeas

½ Kg tomato

5 large onions

1 garlic head

½ cup oil

½ tea spoon salt

½ tea spoon pepper

 Preparation Steps:

Fry the finely chopped onions and garlic in oil until they develop a yellow color.

1. Add the peeled chickpeas and cook for 1 ½ minutes, then add a little water and keep over a low fire until the chickpeas are done.
2. Peel the eggplant, fry in oil and keep aside.
3. Add the grated tomatoes over the chickpeas and leave for a while on the fire.
4. Add the eggplants with salt and pepper and cook until all the water evaporates.
5. Served cold.

For a healthier version enjoy the eggplants grilled in the oven!