I like chickpeas, also known as garbanzo beans. And I like eggplant. So why not combine the two in a luscious recipe during these dog days of summer? It is the easiest dish to prepare. And you don’t have to mess with a hot stove. However, I’ve discovered that, to get the best out of an onion dish like this one, it’s a good idea to first soak the onion rings in water and ice. This will render crispy onions and a nuanced flavor, but not so over powering it will  negate the other ingredients. With some good crusty bead, this recipe is perfect for hot weather.

And, as my  fellow martial arts brother Ray, would insist, the perfect wine accompaniment would be a Meursault. It’s the top Burgandy white, but somewhat expensive. Otherwise, a good Sauvignon Blanc, Pinot Grigio, or Soave will do.



1 large sweet onion, peeled and sliced into thin rings
Ice cubes and water
1 teaspoon salt
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon fresh chopped oregano or ¼ teaspoon dried
¼ teaspoon black pepper
Crisp Romaine leaves
1 green pepper, thinly sliced in rings
1 tomato, cut in slender wedges
1 can (10-oz) garbanzo beans, drained
½ cup black pitted olives, sliced in half
¼ cup chopped fresh parsley


  1. Place onion rings in a bowl. Sprinkle with salt, add water to cover with four ice cubes. Let stand 30 minutes.
  2.  In a small bowl or cruet, stir and mix olive oil, vinegar, oregano and pepper.
  3.  Arrange Romaine leaves on a serving platter; and top with green peppers, tomato wedges, garbanzos and olives.
  4.  Drain the onion rings and lay out on paper toweling. Arrange over beans and sprinkle with chopped parsley. Spoon on dressing and serve.
    Yield: 6-8 servings.