Ingredients
2 medium size yellow onions
2 medium-to-large size eggplants diced in ¾” each cubes
1 cup of green olives cut in half
1 cup of black olives cut in half
¼ cup of capers (optional)
2 1/2 cups of previously cooked garbanzo beans
1 spoon of tomato paste
Olive oil
Salt and pepper to taste

(sliced potatoes, carrots and raisins – to be added when filling the hallacas)

Preparation
In a large size frying pan, add olive oil and heat up a little bit. Dice 2 onions in very small cubes, adding salt and pepper to taste, and sauté in the prepared pan at low heat for about 7 minutes until the onion looks soft.
Add the diced eggplant, seasoned with more salt and pepper, some more olive oil, and sauté until the eggplant starts to soften.
Add 1 spoon of tomato paste and the 2 cups of olives, mixing well until the tomato paste dissolves. Let is cook for about 2 minutes.
Add the garbanzo beans, mixing all ingredients, and sauté for about 5 minutes.
Add a little bit of liquid to the mix, to create a mildly creamy texture. Check the flavor and add more salt and pepper if needed.
Remove from the heat and let cool down for about 1 hours before making the hallacas.

When making the hallacas, I put sliced potatoes, sliced carrots, and raisins to the masa of each hallaca before adding the vegetarian filling.