peal 2 eggplants (room temp) leaving stripes of skin
Cut eggplant in disks and each into 6 triangles

put into large metal bowl with 1 tsp salt, mix well

put into colander and let drain for 30 min.

preheat oven to 380F
mix eggplant with some olive oil, salt and pepper

put on baking sheet, bake for about 30-40 min. Till tender

cut 1 large onion

8 garlic

3-4 shallots

heat 2 TBSP olive oil in large cast iron pan

add onions and 1 tsp salt

cook for 8 min

add 1 can of garbanzo

1 tsp dry mint or 2 TBSP fresh mint

2 cups of boiling water

1/3 cup tomato paste

simmer for 5-8 min, covered

Cut 1 tomato, add to sauce and take from heat source, set aside covered

once eggplant is soft, add to sauce and fold into it, put on high heat, once boiling reduce to medium heat and cook for 6 min

take from heat, stir in 1 TBSP olive oil