Boil soaked chick peas in slightly salted water. Drain and cool when done.
Peel garlic. Chop onions. Dice tomatoes and eggplant.
Heat one tbsp of olive oil in a saucepan. Add garlic and cook till slightly brown. Add onions and cook till brown.
Add tomatoes and sauté a while. Add eggplant and cook on medium heat. After two minutes cover the saucepan and cook for another 6 minutes. Open lid and add salt and pepper to taste. Cook till desired consistency of gravy.
Add chickpeas and a little bit of water (about 6 tablespoons} Stir well and cook till water is dried up.
Serve over brown rice.
Note: you could use a dash of basil or any other herb you like.
There are 374 calories in 1 serving of Chickpeas in Tomato & Eggplant Sauce.
Calorie split: 21% fat, 62% carbs, 17% protein.
Amount Per Serving
% Daily Values*
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.