2 Cans or 0.5 kg dried chick peas
2 Large Egg Plants (about 1 kg) Cut into 2 inch cubes and salt
3 Medium sized onions, peeled and cut into ¼ inch slices
2.5 teaspoons salt
Freshly ground black pepper
12 medium sized fresh ripe tomatoes, peeled, seeded and finally chopped or 2 x 1kg cans
If you use dried chick peas you will need to start soaking these a day in advance at room temperature. Before cooking wash thoroughly. Cook for several hours at a simmer until soft. Much better to use canned peas.
Several hours before starting to cook cube egg plant and salt. Then rinse thoroughly and dry before frying in very hot oil. Brown on all sides and remove to baking dish. Sprinkle with olive oil and a few grindings of pepper. Reduce heat in pan and add onions stirring frequently until they are soft but not browned. Spread onions in baking dish on top of egg plants. Scatter the chick peas and tomatoes on top. Season with more pepper grindings and salt. Heat on stove top and then transfer to oven for about 40 mins or until the vegetables are very tender