Chickpeas with arugula and eggplant

Ingredients for 2 servings:

• 1 can chickpeas, approx. 400 g
• 100 g arugula
• 1 m.-large eggplant(s)
• 5 tomatoes, dried
• 2 cloves garlic
• e.g. salt and pepper
• e.g. balsamic vinegar
• 3 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Arugula with a twist

Finely chop the garlic. Thinly slice the eggplant. Finely slice the sun-dried tomatoes. Heat the olive oil in a pan and add the canned chickpeas and fry. After 1 minute, add the eggplant pieces and fry for a few more minutes. Add the garlic and sun-dried tomatoes and continue frying for a few more minutes. Finally, when the eggplant is cooked to your liking, add the arugula to the pan and remove from the heat. Mix everything together and season with salt and pepper. If desired, stir in a dash of balsamic vinegar. Can be eaten as a salad, side dish, or main course.