باذنجان بالحمص والصلصة

Wash the eggplants thoroughly, then peel them and cut them into medium-thick slices.

Place the slices in a bowl, sprinkle 1 tablespoon of salt, mix well, and let them soak for 1 hour to draw out the bitterness.

After soaking, either fry the eggplant in oil until golden brown, or bake it in the oven after brushing lightly with olive oil.

Thinly slice 3 onions, finely chop 1 head of garlic, and chop 1 bell pepper into small pieces.

Peel and finely chop 2 tomatoes.

In a skillet over medium heat, add some olive oil and sauté the onion slices until soft.

Add the chopped garlic and bell pepper, and stir for 2 minutes.

Add the chopped tomatoes, stir, then pour in 4 cups of tomato juice.

Season the mixture with 1 tablespoon paprika and salt to taste, cover, and let it simmer on low heat until the sauce thickens and reduces.

In a baking dish, arrange a layer of the fried or baked eggplant slices, then spread 1 can of cooked chickpeas (drained and rinsed) on top.

Pour the sauce mixture over the eggplant and chickpeas.

Place the dish on low heat or in the oven and let it simmer or bake for 5 minutes, just until it starts to bubble.