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Italian Eggplant Ragout

2 medium eggplants
2 Tbs salt
2 Tbs Olive oil
1 large onion, chopped (2 cups)
2 cloves garlic, minced (2tsp)
1 15-oz can diced tomatoes, drained
OR 2 cups fresh tomatoes, chopped
1 15-oz can chickpeas, rinsed and drained
2 Tbs capers
1 tsp sugar
¼ c. fresh parsley
Cut eggplant into ¾ inch dice. Heat olive oil in large

 saucepan over medium heat.  Add onion, and sauté

 5 minutes, or until softened.  Add garlic, and cook

 1 minute more, or until fragrant.  Stir in tomatoes,

 chickpeas, and eggplants.  Reduce heat to

 medium-low, and cook 15 minutes, or until eggplants are

 tender but not mushy.  Stir in capers and sugar,

 and cook 2 minutes more.  Fold in parsley, and

 season with black pepper.