==== Eggplant & Chickpea Stew ====

**Ingredients**
  * About 2 lbs Eggplant - roasted, with skins on
  * Chick Peas - 15 oz can
  * Tomatoes - one large can of peeled tomatoes, or two pounds of fresh tomatoes
  * Onions - about 4
  * Porcini mushrooms - dried
  * Garlic
  * oregano
  * salt
  * cinnamon stick
  * sage leaves

**Preparation**
  * Reconstitute mushrooms in water. 
  * Saute onions and set aside. 
  * But in about 2 lbs of eggplant into slow cooker, add tomatoes, onions and chickpeas. 
  * Add garlic (unsauteed), oregano, sage
  * Slow cook for 3-4 hours. 
Serve in bowls, garnish with parsley