1/2 kg chickpeas
3 medium onions, grated
1 cup olive oil
1 1/2 cup olive oil
1 1/2 cup tomato passed through the grater
Salt and pepper
1 teacup flour
Oil for frying
Peel the chickpeas, sauté the grated onions in olive oil and add the tomatoes, salt and pepper.
Add the chickpeas and the appropriate amount of water and simmer.
Slice the eggplants. Put them in the flour, fry them and add them to the food towards the end of cooking, to come to a boil 2-3 times with the chickpeas.