1-1/2 to 2 lbs. eggplant, washed but not peeled
2 med. size onions, peeled and sliced in rings
2 tsp. salt
Coarsely ground black pepper
1 lg. can tomatoes, chopped (save liquid)
2 c. chick peas, drained and rinsed

In a large skillet, heat about 1 inch of cooking oil nearly to the smoking point. Add eggplant and cook until they are lightly browned in all sides, about 5 minutes. With a slotted spoon, transfer them to a casserole dish. Add onion rings to remaining oil and cook until soft and golden. Spread onions over eggplant and sprinkle with salt and a little pepper. Scatter chick peas on top and cover with tomatoes and liquid. Sprinkle with remaining salt and pepper.

Bake at 400°F for about 45 minutes. Makes a good accompaniment to rice.