Tolerable Amounts of Eggplant

Here is the eggplant dish I was telling you about. I think it is called tourlu if you want to look up variations.

Ingredients
2 eggplant
1 large onion, chopped
4 cups chopped tomatoes (fresh or canned)
5 lg cloves garlic, chopped
2 cups cooked garbanzo beans
any other veggies you want, chopped
olive oil
salt and pepper

1. Cut each eggplant in half length-wise and lay on a cookie sheet skin facing up. Brush the skin with olive oil and stick under the broiler for 5-10 minutes, until the skin blisters. Take the eggplants out of the oven and put them all together in a plastic bag for 10 minutes.
2. Meanwhile put all the chopped veggies in a casserole dish, add maybe 4 tbsps olive oil and salt and pepper.
3. After curing in the plastic bag, chop the eggplant and mix into the casserole dish.
4. Cook at 350, covered, for 1-1.5 hours, or until you think it is done.

I made a dressing to go on top that had:
1 part tahini
1 part water
chopped garlic
splash lemon juice
salt and pepper

A Mediterranean feast!