Start by soaking the chickpeas overnight if you haven’t done so already. Once soaked, drain and rinse them. Chop the eggplants into bite-sized pieces, slice the onion, and finely chop the garlic and mint leaves.
In a large skillet, heat a generous splash of extra virgin olive oil over medium heat. Add the sliced onion and sauté for about 5 minutes until it becomes translucent. Then, add the minced garlic and chopped eggplant. Cook for an additional 8-10 minutes, stirring occasionally until the eggplant is tender and slightly caramelized.
Once the vegetables are cooked, stir in the soaked chickpeas, canned tomatoes, vegetable stock, tomato paste, honey, salt, and pepper. Bring the mixture to a gentle simmer.
Preheat your oven to 180°C (350°F). Transfer the mixture to a baking dish, cover it with aluminum foil, and bake for 30-35 minutes. This allows all the flavors to meld together beautifully.
After baking, remove the foil and let it bake for an additional 10-15 minutes to develop a slightly crispy top. Once done, remove from the oven and sprinkle with finely chopped mint leaves before serving.
