Eggplant and Chickpea Salad

• 400gr. boiled chickpeas
• 1-2 eggplants (round or long)
• half an onion (white or red)
• wine vinegar
° 10 baby tomatoes
• basil and parsley (also thyme, marjoram, sage…)
• oil, salt and pepper
• Optional: chili pepper
• dried tomatoes

Drain the boiled chickpeas (if using those from a tin, rinse well to eliminate the sodium from their water) and cut the eggplant into strips: cook in a pan with a little oil and salt (a few spoonfuls of water can be added if needed).
When they soften, dry and set to one side.
Meantime slice about half an onion and cook in a pan with a little oil, salt and pepper and as soon as it softens add 3-4 spoonfuls of vinegar: leave on high heat until the vinegar evaporates. Repeat the same procedure with the baby tomatoes cut in half: first with oil and salt, then the vinegar.
Add the ingredients to a bowl: pour in the chickpeas, eggplant, baby tomatoes and onion, then the herbs we prefer: basil, parsley, but also thyme, marjoram or sage are suitable.
This salad goes well with very little chili pepper and dried tomatoes cut into strips.