JuJu’s Summer Stew

A few days ago, my WorkAway hostess here in Roccamorice, Italy asked me to cook. I said "What?! I can't cook for ITALIANS!!" She said to go ahead and do it. So I made pasta with tomatoes and shrimp and garlic and they said it was "Buono". Next day she asked me to cook again since I'd gotten APPROVAL from Italians on my cooking. I said "yea, it's either that or you're so desperately tired after a year of parenting that you don't give a fart what you eat. 'Sure, American woman, make dinner. It'll be great." So I made this.

• 1 pound eggplant (1 large or two small)

• 4 small sweet peppers (or two large)

• 1 medium onion chopped

• 1-2 cloves garlic minced

• 3 large ripe tomatoes diced (or substitute 4 cups cherry tomatoes cut in half)

• 1/2 cup basil finely sliced

• 1/4 cup olive oil

• 1 1/2 cups garbanzo beans

Instructions

• Cut the eggplant into 2-inch cubes. Place in a colander and sprinkle the cubes with two Tablespoons salt. Set aside for 10 minutes. Rinse, drain and pat dry.

• Core the sweet peppers, discarding the seeds and cut into 1 inch cubes.

• In a large skillet, over medium-heat, heat the olive oil. Add the eggplant and cook until golden brown.

• Lower heat to medium-low and cook the peppers, onion, and garlic until they are tender, about 10 minutes.

• Return the eggplant to the skillet, and add the tomatoes. Cook for 20 to 30 minutes, until the tomatoes have reduced down to a thick sauce.

• Stir in the basil, salt, pepper, and garbanzo beans. Remove from heat and serve.