INGREDIENTS:

1 kg (32 oz) eggplants, peeled and thickly cut , lengthwise
1 kg (32 oz) tomatoes, peeled and sliced
1 cup of dried chickpeas, cooked or canned , washed and drained
1 cup of quartered and sliced onion
2 tbls ground dried mint
10 cloves garlic, fried in oil
6 cloves garlic, crushed with a dash of salt
2 cups vegetable oil (or to cover eggplants)
1 tspn salt (as desired)
a dash of sugar
1 fresh red or green chili