INGREDIENTS
1
sprig Basil
1 15 ounce can
Chickpeas
3 tbsp
Flat-leaf parsley
2
Garlic cloves
1
Onion, large
1 28 ounce can
Tomatoes
2 tbsp
Tomato paste
1/8 tsp
Cinnamon
1
Salt
1 pinch
Sugar
3 tbsp
Olive oil, extra virgin
1
Large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick