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kept bytihleigh

3 pounds eggplant, peeled and cut in dice

1/4 cup extra-virgin olive oil

2 onions, chopped

4 garlic cloves, minced

2 (14 1/2-ounce) cans chopped tomatoes

1 tablespoon salt (or to taste)

1/2 teaspoon to 2 teaspoons cayenne pepper

2 (15-ounce) cans chickpeas, rinsed and drained



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