Garlic herb chickpea toast!

1. On a medium pan. Add onion and sauté, stirring frequently, until almost translucent, adding 1-2 tbsp water throughout cooking process. Add garlic to onions and cook until softened.
2. Add eggplant and sauté for 5 minutes, adding 1 tbsp of water at a time to prevent the mixture to stick to the pan.
3. Add chopped tomatoes to the pan, and let simmer on low-medium heat until the sauce has thickened. This will take 10-15 minutes.
4. Mix in garbanzo beans and let them warm through in the sauce. Season with salt and black pepper.
5. Serve on toasted bread with a sprinkle of fresh basil and a little handful of olives