Arabian Stew

This recipe is for 6 serves.

Ingredients

 * 1 cup chickpeas, soaked overnight
 * 2 lb large eggplants
 * salt
 * 8 tbsp olive oil
 * freshly ground black pepper to taste
 * 2 large onions, sliced thinly
 * 10 small clove garlic, unpeeled
 * 1 cup fresh or canned tomatoes, seeded and chopped (reserve juices)
 * 1 tbsp tomato paste
 * 3 clove garlic, peeled and crushed with 1 teaspoon salt
 * 3 tbsp chopped parsley
 * 1 tbsp red wine vinegar
 * 2 tsp sugar
 * ¼ tsp ground allspice or cinnamon
 * fresh lemon juice
 * sprigs of fresh mint

Directions

 * 1) Peel and halve the chickpeas, set aside.
 * 2) Remove and discard 3 vertical strips of skin from each eggplant, then cut the whole eggplant into 2½-inch chunks.
 * 3) salt the pieces and leave to drain in a colander for at least 1 hour.
 * 4) Rinse the eggplant, squeeze gently and pat dry with paper towels.
 * 5) Working in batches, lightly fry the chunks in 5 tablespoons hot oil until golden brown; drain.
 * 6) Sprinkle the eggplant with pepper and set aside.
 * 7) In a 2- or 3-quart casserole with a tight-fitting lid, warm the remaining olive oil and add the onions; sweat them over low heat 10 minutes, stirring occasionally until limp and golden.
 * 8) Add chickpeas and fry 2 minutes.
 * 9) Stir in the drained eggplant, unpeeled garlic, tomatoes and their juices, tomato paste and pepper.
 * 10) Cover tightly and cook over reduced heat without stirring 40 minutes.
 * 11) Carefully fold in the crushed garlic, parsley, vinegar, sugar and allspice.
 * 12) Cook 10 minutes longer until thickened (up to this point, the dish can be made one day in advance. Cool, cover and refrigerate so that the flavors will meld).
 * 13) To serve, return to room temperature, adjust the seasoning with salt, pepper and allspice and sharpen the taste with a few drops of lemon juice.
 * 14) Garnish with the mint.