(Story Begins at Vegetarian Feast)
Chop one onion coarsely and cook in 0.5 cup olive oil until golden. Add 0.5 cup cooked chick peas and one large eggplant cut into 1" cubes (I used the tiny eggplants you find this season in many Indian produce stores and just cut them in half without even peeling them).
Add salt, pepper, cinnamon, 4 large diced tomatoes and 0.25 cup tomato paste.
Cover and cook on medium heat for 25 minutes. Serve warm or at room temperature. Enjoy with some green Lebanese olives, radishes and pita bread.