Add the soaked chickpeas to a pot filled with water (enough to cover them) and simmer over medium heat for about 2 hours, or until softened. Drain and set aside.
Roast the eggplants:
Spread the chopped eggplants on a baking tray and roast in a preheated oven at 190°C (375°F, fan) for 30–35 minutes, until tender. Set aside.
Prepare the sauce:
In a medium pot, heat a little olive oil over medium heat. Add the garlic and onion, and sauté for 1–2 minutes until fragrant.
Then add the chickpeas, canned tomatoes, and vegetable stock. Simmer over medium-low heat for 20–25 minutes, until the mixture thickens and becomes creamy.
Season and combine:
Stir in the honey, mint leaves, salt, and pepper. Mix well with a wooden spoon.
Bake:
Transfer the chickpea mixture and roasted eggplants into a rectangular baking dish (about 22 x 33 cm / 8.5" x 13").
Bake in a preheated oven at 180°C (356°F, fan) for 20–25 minutes, until the flavors meld beautifully.
Serve:
Serve hot, drizzled with a little extra virgin olive oil if desired.
Notes
Chef's Tip: Adding honey helps balance the acidity of the tomatoes and thickens the sauce for a richer texture.
