Served as main course. Vegetarian dish. Speciality: Low Fat, Low Sodium, Low Cholesterol, Low Sat. Fat, Low Calorie, Reduced Carbs, Low Protein diet.

2 lbs Eggplants

3 (6 ounce) Onions, chopped

1 Tablespoon Olive Oil

1 (14 ounce) can Garbanzo Beans

2 (14 1/2 ounce) cans diced Tomatoes

Salt and Pepper

Rinse eggplant. Trim off and discard stems. Cut eggplant into 2-inch cubes. In a 13x9 inch pan, mix eggplant, onions and oil. Bake at 450 degrees, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes. Drain and rinse garbanzos. Drain tomatoes and reserve juice. Measure juice and add water to make 1 1/3 cups. Add garbanzos, tomatoes and juice mixture to eggplant. Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes. Add salt and pepper to taste.

Preparation time: 15 minutes

Cooking time: 1 1/4 hours

Serves: 6-8

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