Well, the eggplant was already roasted, so I just scraped all the good eggplant-y stuff out from the skin (which no one in my family likes because the skin can be a bit bitter) threw it in a hot pan with olive oil, crushed garlic and a couple of tablespoons of capers, the chickpeas, the Rao's and the can of tomatoes. Let it simmer for about 15 min. OH -- yeah, I also spilled some of Shiraz I was drinking into the whole thing because it looked dry. Then I let it simmer for 15 minutes. Served it all over the couscous. (Well, Smith's and my portions, anyway. Even though I'm not in the habit of doing this, I cooked up more tortellini for Mads and Em because they asked me nicely)
It was delicious, although my daughters picked the chickpeas out of theirs and fed them to the dogs.