Ingredients:
1 kg eggplants, peeled and cut, lengthwise
1 kg tomatoes, sliced
1 cup of cooked chickpeas
1 cup of cubed onions
2 tablespoons ground dried mint
10 garlic cloves
salt & pepper
1/4 cup olive oil
Directions:
Heat olive oil in pot and fry the eggplants.
Remove them and put them aside.
Add the garlic to the same pot for 2 minutes.
Add the onions and keep until transparent, stirring frequently.
Add the tomatoes for 2 minutes.
Add the eggplants, chickpeas, salt and pepper and simmer for 20 minutes.
Servings: 6-8
Time preparation: 15 min.
Time total: 75 min.