Ingredients:

• 2 medium eggplants, cut into 2 inch cubes
• 2-1/2 cups dried, cooked or canned chickpeas (garbanzos)
• 3 onions, chopped
• 1/4 cup vegetable broth
• 3 cups stewed or canned tomatoes and liquid
• 1 tsp dried mint or 1 tb. fresh mint, minced
• 1 tsp salt or to taste
• 1/2 tsp dried basil or 1 tsp fresh basil, minced
• 1/2 tsp freshly ground black pepper