Braised Lebanese Eggplant and Chickpeas

2 Tbs. Olive Oil

1 Large onion, diced

1 large Eggplant peeled and diced into 1"-1 1/2" cubes

1 clove garlic, minced

1/2 tsp. ground allspice

1/4 tsp. ground cumin

1 cup marinara sauce

1 Tbs. red wine vinegar

1 15-oz. can chickpeas, rinsed and drained

2 large mint sprigs, plus 2 Tbs. chopped mint

A.  Preheat oven to 325 F.  Heat oil in a Dutch oven over medium heat.  Add onion and saute 7 minutes or until soft.  Stir in Eggplant and cook 5 minutes or until beginning to brown.  Add garlic, allspice, and cumin.  Cook 1 minute more.

B.  Stir in marinara sauce, vinegar, and 2/3 cup water and bring to simmer.  Reduce heat and simmer 5 minutes.  Remove from heat and stir in chickpeas.  Season with salt and pepper.  Lay mint sprigs on top of eggplant mixture, cover and transfer pot to oven.  Cook 45 to 50 minutes, or until eggplant is tender.  Remove mint sprigs and stir in chopped mint.  Serve hot or at room temperature.