INGREDIENTS
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1 small eggplant
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Salt and black pepper
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1/3 cup extra virgin olive oil
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1 onion, diced
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1 green pepper, diced
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1 red pepper, diced
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1 cup celery, chopped
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6 garlic cloves, chopped
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2 cans diced tomatoes with juice
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1 teaspoon oregano
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15 ounces pinto beans, drained
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1 1/2 teaspoons basil
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3 tablespoons parsley
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1 can (15 ounces) chickpeas, drained