3 c. cooked garbanzos
2 eggplant, unpeeled and cut into 2 inch cubes
3 onions, sliced into 1/4 inch slices
3 tsp. salt
2 tomatoes, chopped
1 1/2 c. water

Preheat oven to 400 degrees. Put 1/2 inch oil into skillet. Drop in eggplant cubes, stirring, for 5 minutes. Spread in 9 x 13 inch baking dish. Add onions to oil and saute until tender. Spread onions and all of remaining oil over eggplant. Scatter chick peas on top and cover with tomatoes. Sprinkle with salt. Bake for 30 minutes.