Recipe

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• 2 lb eggplant
• 3 onions (6 oz. each), chopped
• 1 tbsp olive oil
• 1 can (14 oz.) garbanzos
• 2 cans (14 1/2 oz. each) diced tomatoes
• salt and pepper

• 1 Rinse eggplant. Trim off and discard stems. Cut eggplant into 2-inch cubes.
• 2 In a 9- by 13-inch pan, mix eggplant, onions, and oil.
• 3 Bake in a 450° oven, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
• 4 Drain and rinse garbanzos. Drain tomatoes and reserve juice. Measure juice and add water to make 1 1/3 cups.
• 5 Add garbanzos, tomatoes, and juice mixture to eggplant.
• 6 Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes. Add salt and pepper to taste.