Wash and soak the chickpeas overnight in 2 cups of water. If using canned chickpeas, skip this step.

Wash the chickpeas thoroughly and drain. Place the soaked chickpeas on a counter top, position a ceramic bowl over it and press gently. Once you remove the bowl, you will notice that the chickpeas are peeled. Repeat the procedure as necessary (until all the chickpeas are totally peeled). Set aside. (If using canned chickpeas, skip this step). Cut the onions in halfmoons, and slice the garlic.

Peel the tomatoes and finely dice.

Peel the skin of the eggplants, retaining about 1/3 of the skin. It should have the appearance of a stripped eggplant. Cut each eggplant into quarters. Sprinkle with salt and set aside for 20 minutes.

Place a skillet on high heat and add the 2 cups of oil. Once oil is hot, fry the eggplant pieces, in batches, to a golden color. Remove with a slotted spoon and drain on paper towels.

Add the ¼ cup of olive oil in a pot, set on high heat and sauté the onions till translucent. Add the garlic slices and peeled chickpeas and sizzle with the onions for 20 seconds.

Add the chopped tomatoes, tomato paste, chili powder (if used) and salt and cook for 5 minutes. Add the water and bring to a boil.

Neatly add the fried eggplants to the pot, sprinkle the dried mint, reduce heat to very low, cover up and simmer for 25-30 minutes. Serve it with pita bread. Enjoy!