Paula Wolfert's Macedonian Eggplant and Chickpea Stew | Two Jade Bowls

Ingredients

• 1/2 pound dried chickpeas, soaked overnight
• 1 pound eggplant
• coarse salt
• 1/4 cup olive oil
• 2 cups chopped onions
• 1 large green frying pepper
• 2 1/2 teaspoons chopped long green chili
• 1 1/2 teaspoons garlic
• 2 cups canned tomatoes with juice
• 1/2 cup chopped parsley
• 1 teaspoon oregano