• prep: 30 min
• cook: 30 min
• total: 1 hr

servings:

Pulled from an old issue of vegetarian times. I used to be pretty leary of eggplant, but this was enchanting. Good on its own; better with pasta or rice.

• 2 medium eggplants, halved
• 2 tablespoons salt
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 (15 ounce) can diced tomatoes, drained
• 1 (15 ounce) can chickpeas, rinsed and drained
• 2 tablespoons capers
• 1 teaspoon sugar
• 1/4 cup parsley, chopped

Click Here For Step-By-Step Instructions