"Bouglibougla"

We call this eggplant, tomato, and chick-pea dish "bouglibougla" because it doesn't look like much, just some mushy mixture. But it's tasty!

Slice eggplants and bake the slices on an oiled surface in the oven until they're starting to become tender (~30 minutes at 350F). In the meantime, heat olive oil in a pan, add crushed garlic, and chopped tomatoes (from a can does the trick, add sugar if it's too acid) and cook 15 minutes. Add the eggplants and chickpeas (again, canned is perfectly fine) and simmer until eggplants are so soft they break when you turn with a spoon. Serve with parsley. We eat this dish hot in the winter, but apparently it can also be served cold. To date there have been no left-overs for us to try that.