Ingredients

• 500 grams chick peas
• 2 round large eggplants
• 1 large onion
• 3-4 fresh tomatoes
• Olive oil
• 1 tspn of sugar
• Salt
• Pepper

Instructions

• Soak the chick peas overnight in a bowl of water. This way they will boil easier. Rinse them the next day.
• Cut the eggplants in cubes and bake them in 180 C for a few minutes.
• Place the chick peas on a heat proof pot. Dice the onion and mix it with the chick peas.
• Cut the tomatoes in half-round slices and pour them into the pot.
• Then add the eggplants.
• Finally pour plenty of olive oil, salt, pepper, sugar, half glass of water and mix well.
• Bake in 180 C until chick peas are soft. Add more water if all is evaporated.