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Sprinkle eggplant with salt and allow to drain for 45 minutes. Heat oil in saucepan and saute the eggplant until they begin to brown. Add onion and garlic and saute for 5 minutes. Stir in chickpeas with their liquid, the zucchini, tomatoes, cilantro, pepper and nutmeg. Bring to a boil. Cover the pan and turn the heat to low, then simmer for 30 minutes. Serve with rice.
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