• 1 lrg Aubergine (2 1/2 - 3 lbs), peeled
• 1/2 c. Extra virgin olive oil
• 1 lrg Spanish onion, coarsely minced
• 1 lrg Carrot, coarsely minced
• 1 c. Liquid removed garbanzo beans (chick peas, cici beans)
• 1 lrg Clove garlic (I'd add in more)
• 1 tsp Kosher salt
• 1/2 tsp Fresh grnd black pepper, or possibly to taste
• 1/4 tsp Grnd allspice
• 3 lrg Tomatoes, peeled and coarsely minced (I'd use canned, crushed or possibly whole)
• 1 tsp Dry mint
• 2 Tbsp. Chopped fresh cilantro

Directions

1. Cut aubergine in half lengthwise, and lenghtwise again into 1 inch strips.
2. Cut each strip into 1 1/2 inch lengths.
3. In large, non-reactive saucepan, heat the oil. Add in onion, and stir over medium heat till softened, 3-4 min. Add in carrot, beans, garlic, salt & pepper and allspice. Cover and simmer, stirring occasionally in a folding motion, for 10 min.
4. Add in tomatoes and sufficient water to bring liquid to half the depth of the solids. Cover and continue cooking for 20 min.
5. Stir in the mint, cover and cook till aubergine is very tender, about 10 min more.
6. Serve warm, room temperature , or possibly cool. Stir in cilantro just before serving.