Keep it easy. This is Kathren McIntyre's favorite approach to cooking, which she ably applies in this vegetarian stew. It is good as a main dish and as a pasta sauce. We like it cold, too.
Rinse eggplant. Trim off and discard stems. Cut eggplant into 2-inch cubes.
In a 9- by 13-inch pan, mix eggplant, onions, and oil.
Bake in a 450° oven, stirring occasionally, until eggplant is very soft when pressed, about 45 minutes.
Drain and rinse garbanzos. Drain tomatoes and reserve juice. Measure juice and add water to make 1 1/3 cups.
Add garbanzos, tomatoes, and juice mixture to eggplant.
Continue to bake, stirring occasionally, until vegetables are hot, about 20 minutes. Add salt and pepper to taste.
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