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Peel and cut the eggplant into wedges
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Place eggplant on paper towel and pour salt on them
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Let them sit for 10 minutes to drain the excess liquid from them (if you skip this step, the excess liquid from the eggplant will water down the dish and it won't taste as flavorful)
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Then wash the salt off and pat dry
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Brown eggplants in oil for 3-4 minutes (do not fully cook because they still need to cook later and you don't want to overcook them)
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Remove eggplant and sautee onions in 1 tablespoon oil until lightly browned 2-3 minutes
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Add browned eggplant, tomato, jalapeño, chickpeas and salt & pepper
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Let them sauté together for a few minutes
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Add broth and tomato sauce and bring to a light boil
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Reduce heat and cover for 10-14 minutes
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Serve with rice or pita bread