1 1/2 c. canned chick peas, drained & rinsed under cold water
Olive oil
2 med. eggplant, cut into 2" cubes
3 onions, cut into 1/4" slices
Salt & pepper to taste
12 med. tomatoes, peeled, seeded & finely chopped
Or 4 c. chopped, drained canned tomatoes
1 1/2 c. water

Preheat oven to 400 degrees. In a heavy skillet heat olive oil and cook eggplant until brown. Transfer eggplant to a 9 x 13 inch casserole. Add onions to oil in skillet. Cook until lightly brown. Place on top of eggplant. Salt and pepper to taste. Scatter chick peas on top. Cover with tomatoes. Pour water over the dish.

Bake uncovered in lower 1/3 of oven 40-50 minutes until tender. Serve lukewarm or at room temperature.