Directions

1. Soak the chick peas overnight in a bowl of water. This way they will boil easier. Rinse them the next day.
2. Cut the eggplants in cubes and bake them in 180 C for a few minutes.
3. Place the chick peas on a heat proof pot. Dice the onion and mix it with the chick peas.
4. Cut the tomatoes in half-round slices and pour them into the pot.
5. Then add the eggplants.
6. Finally pour plenty of olive oil, salt, pepper, sugar, half glass of water and mix well.
7. Bake in 180 C until chick peas are soft. Add more water if all is evaporated.