Garlicky Eggplant and Garbanzo Bean Skillet

This recipe happened.  I came home from work.  I didn't have a plan for dinner, but I had two eggplant.  I looked up vegetarian eggplant recipes and I found one that looked good but it involved lentils.  I didn't have lentils, but I did have garbanzo beans.  And that worked.  I had made bulghur pilav for mom the night before, so we heated the leftovers up and served this over it.  It's a quick dinner.  Start to finish takes about 30 minutes.
 I hope you enjoy it!

Ingredients

1 onion, chopped

6 cloves garlic, minced

2 large Japanese eggplant, cut into 1/4" sliced into wedges (cut eggplant lengthwise, and then cut each half lengthwise again...then cut the wedges into 1/4" slices

1/2 cup water

1 Tbsp Herbs d'Provence (or Italian seasoning)

1 15.5 oz can garbanzo beans, drained and rinsed

pepper to taste

Salt to taste

1 15 oz can diced tomato (with basil)

1 tsp paprika

a PLOP of greek yogurt to top off each bowlful

Directions: 

I use my wok for this, but a large nonstick pan would be great too.

Satue the onion in the skillet until it goes translucent.  Stirring.  Add a pinch of baking soda and your onions will start to brown.  Add the minced garlic and cook another couple minutes.

Add eggplant, water, seasonings and cover.  Let the whole thing cook down for about 10 minutes.  Stir frequently.  Eggplant should be soft.  Add all the rest of the ingredients .  Cover and cook about 15 minutes til the eggplant is saucey.  Add salt, pepper.  

OPTIONAL:  Add a heaping tbsp of greek yogurt on top of each bowl.  Serve on top of brown rice or bulghur wheat pilav.

Serves 5-6