Instructions: Rinse eggplant. Trim off and discard stems. Cut eggplant into 2-inch cubes.

In a 9- by 13-inch pan, mix eggplant, onions, and oil.

Bake in a 450 degree oven, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.

Drain and rinse garbanzos. Drain tomatoes and reserve juice. Measure juice and add water to make 1 1/3 cups.

Add garbanzos, tomatoes, and juice mixture to eggplant.

Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes. Add salt and pepper to taste.

This recipe yields 6 to 8 servings.

Comments: Keep it easy. This is Kathren McIntyres favorite approach to cooking, which she ably applies in this vegetarian stew. It is good as a main dish and as a pasta sauce. We like it cold, too.

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