Garbanzo and Eggplant Salad

1 cup (or more) cooked garbanzo beans
1 eggplant
Parsley, chopped

Balsamic vinegar
Apple cider vinegar
Water
Salt and pepper
Sugar
Salad oil

Chop the eggplant, coat with oil, and roast until done. Mix with the garbanzo beans.
Mix the vinaigrette ingredients. It should not be too sharp, but sweet-salty. Mix with the garbanzos and eggplant while still warm. Mix in the parsley.

Serve warm or at room temperature.