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Eggplant Ragout with Tomatoes and Chickpeas


1 tablespoon olive oil
½ onion, diced
3 cloves garlic, minced
2 long Asian eggplants, (or 1 regular Italian eggplant) peeled, quartered and thinly sliced
1 can chickpeas, rinsed and drained
1 can cherry tomatoes
1 teaspoon sugar (to help cut the acidity of the tomatoes)
1 tablespoon vegan sun-dried tomato pesto
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
salt to taste
fresh basil, slivered for garnish



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