Tuscan Eggplant, Tomato & Chickpea Stew

Ingredients

• 2 medium eggplants
• 2 tablespoons olive oil
• 1 large red onion (diced)
• 1 large red pepper (cored, seeded, and cut into 1" pieces)
• 2 cloves garlic (thinly sliced)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried mint
• 2 cups diced tomatoes, fresh or from a can
• 1 cup whole peeled tomatoes, fresh or from a can
• 2 15-ounce cans chickpeas, rinsed and drained
• 2-3 cups vegetable broth
• 1 teaspoon dark brown sugar
• Kosher salt & black pepper to taste