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2 pounds eggplant, unpeeled, cut into 1 1/2-inch cubes
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2 tablespoons olive oil
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4 cups sliced onions
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2 teaspoons minced garlic
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1 teaspoon salt
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1/2 teaspoon cinnamon
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1/2 teaspoon fresh ground black pepper
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2 (16-ounce) cans tomatoes, undrained and coarsely chopped
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1 (16 ounce) can chickpeas, rinsed and drained
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