2 med. onions, diced
2 tbsp. vegetable oil
1 lg. eggplant
1 qt. or lg. can crushed tomatoes
1 lg. can garbanzo beans, drained (chick peas)
1 tsp. salt

Saute onion in vegetable oil until it starts to brown. Peel eggplant in alternate strips, leaving 1 inch wide strips of the skin. Cube into 1 inch cubes. Add to onion. Add tomatoes, chick peas and salt. Bring to a boil and simmer about 45 minutes, until eggplant is tender. Delicious served with crusty bread and a salad, or serve with couscous for a Mediterranean flare.