• ¼ cup olive oil, divided

• 1 large eggplant, chopped

• 1 yellow onion, chopped

• 3 cloves garlic, minced

• 1 ½ cups cooked garbanzo beans or 1 can drained & rinsed

• 1-28oz can tomatoes, no salt added

• salt & pepper to taste

1. Preheat oven to 425ºF. Line baking sheet with parchment paper easy clean up.

2. Place the eggplant on baking sheet, drizzle with 2 tablespoons olive oil and sprinkle salt. Place in the oven for 25 minutes until tender. Remove from oven and set aside.

3. Meanwhile, make the sauce. Place the remaining 2 tablespoons olive oil in a pot and add in the onions. Season with salt and pepper and sauté for 8 min. Add the garlic and sauté for 30 seconds - 1 minutes, until fragrant. Add the tomatoes and chickpeas.

4. Bring to a boil and then turn to a low simmer to cook for 15-20 min on medium heat.

5. Add the eggplant to the tomato sauce. Serve with love! 

Leftovers can be stored in an air-tight container in the refrigerator for 3-5 days.