Eggplant w/ chickpeas in Tomato Sauce
1.5 lb crushed tomatoes
1.5 cups cooked chickpeas
2 medium-sized eggplants
1 teaspoon crushed garlic
1 large onion
1 teaspoon sweet paprika
1/2 teaspoon sharp paprika
1 teaspoon cumin
1 teaspoon salt
2 TBL oil for the sauce
1/2 cup oil for sauteing
Peel the eggplants and cut them into medium-sized square pieces.
Place on a cookie sheet, sprinkle with salt and let stand for 2 hours.
Dry and clear the salt from the eggplant pieces.
Warm 1/2 cup oil in a pan, when the oil is hot, add the eggplant and saute till golden brown. remove from oil onto a paper towel.
Prep the sauce:
dice onions, saute in 2 TBL oil, till translucent. add garlic, and continue to saute for another 0.5 minutes.
Add and mix together the rest of the ingredients. Cover and continue to cook for 30 minutes.