Eggplant with tomatoes, onions and chick peas

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Suad NeJaime’s Eggplant with tomatoes, onions and chick peas…… served cold
Interpreted by my sister-in-law, Portia.

2 egg plants
5 onions (Portia says the secret is lots and lots of onions!)
1 can chick peas
4 tomatoes
olive oil
salt pepper
allspice
oregano
pinenuts

Slice the eggplant into wedges, depending on the size, as if preparing for stuffed eggplant. Sprinkle egg plant with salt and let stand for at least an hour. Pat dry with paper towels and fry in olive oil till golden brown, place on paper towels to drain.
Place in a glass pyrex dish, sprayed with Pam. (you can do this the day before and leave covered  in the fridge.) Tastes better if left in fridge …. According to Suad

Chop the tomatoes finely and place in a bowl.
Add 1 can chick peas.
Add ½ teasp allspice, salt, pepper, , a tablespoon oregano (Suad rubs the oregano in her hands first, she says it bring the flavor out) and a teaspoon of sugar to the chopped tomatoes, mix altogether and then add to eggplant.
Sprinkle a little oil over top

Bake at 350 in oven for 40 minutes.

Meanwhile sauté the onions till carmelized and crispy. After 10 mins. add salt and a little sugar. Stir from time to time. Keep the heat at medium low.
Saute pinenuts.

Just before serving, add onions and pinenuts.