Recipe – Eggplant Stew

2 pounds eggplant, cubed

1 – 14 oz. can garbanzos

3 6-oz. onions, chopped

2 – 14 1/2 oz. cans diced tomatoes

1 Tbps olive oil

In a 9×13 inch pan, mix eggplant, onions, and oil. Bake in a 450 degree oven until eggplant is very soft when pressed, about 45 minutes. Drain and rinse garbanzos; drain tomatoes reserving juice; add water to juice to make 1 1/3 cups. Add mixture to eggplant. Continue to bake until vegetables are hot, about 20 minutes. Add salt to taste.