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1
Peel and halve the chickpeas, set aside.
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2
Remove and throw away 3 vertical strips of skin from each eggplant,, then cut the whole eggplant into 2 1/ 2-inch chunks.
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3
Salt the pcs and leave to drain in a colander for at least 1 hour.
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4
Rinse the eggplant, squeeze gently and pat dry with paper towels.
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5
Working in batches, lightly fry the chunks in 5 Tbsp.
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6
warm oil till golden; drain.
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7
Sprinkle the eggplant with pepper and set aside.
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8
In a 2- or possibly 3-qt casserole with a tight-fitting lid, hot the remaining extra virgin olive oil and add in the onions; sweat them over low heat 10 min, stirring occasionally till limp and golden brown.
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9
Add in chickpeas and fry 2 min.
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10
Stir in the liquid removed eggplant, unpeeled garlic, tomatoes and their juices, tomato paste and pepper.
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11
Cover tightly and cook over reduced heat without stirring 40 min.
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12
Carefully mix in the crushed garlic, parsley, vinegar, sugar and allspice.
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13
Cook 10 min longer till thickened.
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14
(Up to this point, the dish can be made one day in advance.
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15
Cold, cover and chill so which the flavors will meld.)
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16
To serve, return to room temperature, adjust the seasoning with salt, pepper and allspice and sharpen the taste with a few drops of lemon juice.
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17
Garnish with the mint.
