Eggplant and chickpeas mussakka


Cut about 750g of eggplant in 1 inch pieces. Sauté in generous amount olive oil until soft. Remove from frying pan, add salt and black pepper and put in ovenproof dish.

Slice 3-4 onions, sauté in leftover oil (if none is left, add more) on low heat until soft. Onions should not get brown, only light yellow. Place on top of eggplant pieces.  
Add two cups (or more) of boiled chickpeas. Tinned chickpeas can be used, but must be rinsed thoroughly. Top with 1 1/2 - 2 cups of chopped tomatoes, add salt and black pepper, (optional: chili powder). Add enough hot water to nearly cover contents of baking dish. Bake at moderate heat. To prevent surface from browning, cover with aluminum foil.  
I wrote this recipe down as I remember it from an old Time/Live book on Arab food . The book seems to be out of print since at least 15 years.