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Eggplant, Tomato and Chickpea Casserole


1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick

Salt to taste

3 tablespoons extra virgin olive oil

1 large onion, sliced thin across the grain

2 to 4 garlic cloves (to taste), minced

1 (28-ounce) can chopped tomatoes

2 tablespoons tomato paste

Pinch of sugar

1/8 teaspoon cinnamon

1 sprig basil

1 (15-ounce) can chickpeas, drained

3 tablespoons chopped flat-leaf parsley (optional)



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