Chickpea and Eggplant Stew (A hearty, tasty stew great for chilly nights)

Materials:

• 1 Tbsp. olive oil
• 1-1/2 c. salami, cubed
• 1 medium onion
• 1 medium green bell pepper, diced
• 6 cloves garlic, crushed
• 1 large eggplant, peeled, seeded and cubed
• 1 Tbsp. tomato paste
• 1 bunch cilantro, chopped
• salt and pepper, to taste
• dried oregano, to taste
• 1 (15-oz) can garbanzo beans (chickpeas)
• 1 (14.5-oz) can diced tomatoes
• 2 bay leaves
• 4 green onions, chopped
• 6 cups water
• 1 Tbsp. distilled white vinegar
• hot sauce (optional)

Methods:

1. Heat the olive oil in a large saucepan over medium heat. Stir in the salami, and cook until even browned.
2. Mix in onion, bell pepper and garlic. Cook until tender.
3. Mix in eggplant, tomato paste, and cilantro, and season with salt, pepper and oregano. Continue cooking 15 minutes. Mash the eggplant as it softens, and add a little water if necessary to keep the ingredients from drying out.
4. Stir the garbanzo beans, bay leaves, and green onions into the skillet, and pour in the water. Bring to a boil for 5 minutes. 
5. Reduce heat to low, cover, and simmer for 15 minutes. 
6. Stir in vinegar and hot sauce before serving over white steamed rice.