Originally Posted by tomwed

I found this. I don't think I can make this any easier.

2 eggplants diced
5 tablespoons olive oil
1 large onion chopped finely
4 clove garlic sliced
1 teaspoon sea salt
5 large tomatoes – skinned and deseeded
2 tablespoons tomato purée
1 cup water
1 teaspoon smoked paprika
1/2 teaspoon cayenne
2 tablespoons fresh mint – finely chopped
1 can cooked chickpeas – drained
PREPARATION
Add the eggplant to a large baking tray and toss them in 2 tablespoons of olive oil. Roast on for 30 minutes until browned.
Add the remaining oil to a large pan and add in the onion, fry on a low to medium heat until soft and slightly browning. Add the garlic and cook for a further few minutes.
Next add the tomatoes, tomato purée, paprika, eggplant, and chickpeas. Cook for approximately 20 minutes. Add water if needed. Finally season with salt and the fresh mint.

Maybe sub 5 large tomatoes to a 26 oz? can of roasted tomatoes
I'm not fond of mint--so I would skip this.
Chickpeas are also known as garbanzo beans which is the key ingredient in humus
I'm going to make this but I'll cut everything in half. It won't freeze well and I don't want to eat it all week.
If you are not in a hurry you can do like they do in cooking shows and put each measure ingredient in a bowl and line the bowls up in order.
I love eggplant and it's cheap at Aldi's.

At the farmers market you can find Chinese Eggplant------it looks like a long purple cucumber and has no seeds. Slice it in half inch slices, nuke it for a minute or so, using a paper towel squeeze them dryer, stir fry and when it's almost done`, it might brown a little, throw in some garlic, 1 TB of soy sauce, a drip or 4 of hot sauce, 1 TB or less of honey, AND cooked defrosted shrimp to keep it simple.
Before you serve it, taste it. You don't need to cook it anymore but you can add a little more of the seasoning and taste each time until you like it.