1 med. size eggplant, approximately 1/2 lb.
1/2 c. oil
3 med. onions, chopped
1 c. canned chick peas
1 tsp. dried crushed mint
2 tbsp. lemon juice
1 c. pureed tomatoes
1 tsp. salt

Peel eggplant and cut into 1 1/2 inch cubes

Fry onions and garlic in oil. Remove onions and garlic and set aside. Add eggplant to oil. Stir and fry. Add chick peas; stir well. Add onion mixture. Add tomatoes, lemon juice, and salt. Cook 15 minutes.