INGREDIENTS:

1 kg (32 oz) eggplants, peeled and thickly cut , lengthwise
1 kg (32 oz) tomatoes, peeled and sliced
1 cup of dried chickpeas, cooked or canned , washed and drained
1 cup of quartered and sliced onion
2 tbls ground dried mint
10 cloves garlic, fried in oil
6 cloves garlic, crushed with a dash of salt
2 cups vegetable oil (or to cover eggplants)
1 tspn salt (as desired)
a dash of sugar
1 fresh red or green chili

 

PREPARATION:

Sprinkle salt over eggplant slices. Fry eggplants till golden brown and drain on paper towels.
Fry onion rings until soft. Stir in garlic until golden.
Add tomatoes, chickpeas, chili, salt and sugar. Bring to a boil for 5 minutes.
Add fried eggplants. Cover pot, cook on moderate heat for 10 minutes.
Mix dry mint with crushed garlic. Add mint mixture to pot. Cook for 2 minutes.
Remove chili and serve cold with main dishes.

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