Arabian Stew

Description
This recipe is for 6 serves.

Ingredients

 * 1	cup	chickpeas, soaked overnight
 * 2	lb	large eggplants
 * Salt
 * 8	tbl	Olive Oil
 * Freshly Ground Black Pepper to taste
 * 2	lrg	onions, sliced thinly
 * 10	sm	clv garlic, unpeeled
 * 1	cup	fresh or Canned Tomatoes, seeded and chopped (reserve juices)
 * 1	tbl	Tomato Paste
 * 3	clv	garlic, peeled and crushed with 1 teaspoon salt
 * 3	tbl	chopped parsley
 * 1	tbl	Red Wine Vinegar
 * 2	tsp	sugar
 * 1/4	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 2 1/ 2-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.