Chickpeas in Tomato & Eggplant Sauce

1. Boil soaked chick peas in slightly salted water. Drain and cool when done. 2. Peel garlic. Chop onions. Dice tomatoes and eggplant. 3. Heat one tbsp of olive oil in a saucepan. Add garlic and cook till slightly brown. Add onions and cook till brown. 4. Add tomatoes and sauté a while. Add eggplant and cook on medium heat. After two minutes cover the saucepan and cook for another 6 minutes. Open lid and add salt and pepper to taste. Cook till desired consistency of gravy. 5. Add chickpeas and a little bit of water (about 6 tablespoons} Stir well and cook till water is dried up. 6. Serve over brown rice. 7. Note: you could use a dash of basil or any other herb you like.