Step 1

Cut the eggplants into 2cm rounds or lengthways. Brush with regular olive oil and griddle until mostly done, set aside

Step 2

Add a good drizzle of olive oil (2-3 tablespoons) and sauté the onions on medium heat until golden

Step 3

Lower the heat and add the garlic, sauté for another 5 minutes on low

Step 4

Add the tomatoes, tomato concentrate, chickpeas and 7 spice and boiling water. Bring to the boil and then reduce the heat to a simmer for 15 minutes

Step 5

Add the eggplants and salt and simmer for another 20-30 minutes until the eggplants are well done

Step 6

Taste the sauce and adjust the salt if necessary, serve with warm pitta bread