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1 medium onion thinly sliced
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2 Tablespoons olive oil
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1 small eggplant peeled and cut into 1 inch pieces
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1 can (14 oz) whole tomatoes packed in juice (I used chopped)
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1 clove garlic, minced
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1 roasted red pepper chopped
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1 can (15 oz) chick peas, drained and rinsed
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1 TBS vinegar
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1 tsp dried basil or 2 TBS fresh basil
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1/2 tsp dried thyme
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1/2 tsp salt (sea salt if you have it)
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1/4 tsp pepper
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