Sauteed Vegetables and Chickpeas
For the vegetables, rinse eggplant and zucchini. Cut in half lengthwise and then cut into 0.5 cm (approximately 1/5 inch) slices. Rinse bell peppers and chop into small pieces. Drain chickpeas. Peel onion and garlic. Cut onion into half rings and finely chop garlic. Saute both in hot oil. Add vegetables and chickpeas. Cook for 2-3 minutes. Add wine, tomatoes and oregano and cook for 10 minutes. Add basil and season with salt and pepper. Add sugar and vinegar. Serve to taste with fresh basil and grated Parmesan.