Eggplant, Tomato & Chickpea Stew


1 large eggplant
1 tsp salt
2 TBS olive oil
1 medium onion, chopped
1 1/2 cups prepared tomato sauce
15 oz can chickpeas
1/2 cup water
2 cups cooked brown rice
Directions: Peel eggplant and cut into 1/2 inch cubes and toss in a colander with 1 teaspoon salt; let stand for 20 minutes, then pat dry. In a large dutch oven, heat olive oil over medium heat. Add the eggplant and chopped onion and cook, stirring, until softened, about 8 minutes. Stir in tomato sauce, chickpeas and water; simmer until the eggplant is tender, about 12 minutes. Season with pepper.

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