Cut the eggplant lengthwise into 1/2 inch slabs, then into 1/2 inch sticks. brown 14 cup oil in a wide skillet over high heat until hazy. Add eggplant and stir to distribute oil. Cook, turning pieces every few minutes until golden (approx. 10 minutes).

Heat remaining oil in a Dutch oven over medium high heat. Add the onion, pepper, and paprika. Saute until the onion is lightly brown around edges (8-10). Add the garlic in the last few minutes. Stir in the tomato paste, fry for a few minutes, then moisten with a few tbs of wter to scrape the juices from the bottom of the pan. Add the tomatoes, eggplant, chickpeas, 1 cup water, 1 tsp salt, and pepper to taste. Lower heat, simmer covered for 20 minutes. Stir occasionally. Add parsley and serve over noodles or rice.

Preparation time: 30-40 min

Serves:
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