Peel 1 large eggplant and cut it into slices. Sprinkle with salt and leave to drain for about 1 hour.
Pat the slices dry. Fry them in batches in plenty of oil until golden on both sides, then drain on paper towels.
In a large pot, fry 1 large onion, sliced into rings, in a little oil until golden. Add 4 large peeled and diced tomatoes, then 2 cups of cooked chickpeas, the eggplant, and 6 garlic cloves, peeled and left whole.
Simmer gently until the tomato juice has almost all evaporated. Season with salt and pepper and serve at room temperature.
