Discover a budget-friendly, 4-ingredient Eggplant and Chickpea Stew, perfect for vegetarians and vegans. Simmered in tomato basil sauce, it's a cozy autumn delight!
Dice the onion and gently cook it in olive oil, adding a pinch of salt and pepper for seasoning.
Dice the eggplants and add them over the sautéed onions. Cook until caramelized.
Add the chickpeas, cook for a few minutes and add the tomato sauce. Adjust the consistency by adding water.
Simmer over low heat with a lid for about 30 minutes.