Step 1

Soak saffron strands in ¼ cup warm water. Set aside.

Step 2

Soak eggplant slices in a large bowl filled with salted water. Set aside for 15 minutes, then pat dry with paper towels.

Step 3

Coat the bottom of a non-stick saute pan or saucepan with olive oil. Fry the eggplant slices over medium-high heat until the underside is golden-brown. Flip the eggplant slices and continue cooking them until golden-brown on both sides. The eggplant should be very tender and a fork pierced through the center should go cleanly through. Remove to a plate and set aside.

Step 4

In the same pan, place the sliced tomatoes in a single layer. Roast a minute on each side. Set aside.

Step 5

Add another tablespoon of olive oil to the pan. Add onions with a generous pinch of salt and saute over medium heat until the onions begin to brown.

Step 6

Add the ground allspice, ground cumin, turmeric and garlic. Add ground black pepper to taste. Stir and saute for a minute.

Step 7

Add the tomato paste to the pan and mix it in. Add the chickpeas and mix.

Step 8

Add 3 cups water or vegetable stock/mushroom stock. Bring to a boil, cover and let simmer for 10 minutes.

Step 9

Place the cooked, sliced eggplants and tomatoes in the pan and press them in a bit. Pour the saffron with the water it was soaked in and the lemon juice over the eggplant and tomatoes. Cover and cook another 10 minutes. Garnish, if desired, with torn basil leaves. Serve hot or at room temperature.