Maghmour Lebanese Moussaka

Peel eggplants leaving about 1/3 of the peelbehind in a zebra stripe pattern.
Cut the eggplant into large bite sized pieces.
In a pot on medium heat, add a tablespoon or more of extra virgin olive oil. Add more oil for a more deep-fried flavour and less oil for a healthier choice.
Fry the eggplants until golden brown, remove from heat and set aside.
In a large saucepan on medium heat, add 1 tbsp of extra virgin olive oil.
Add in the diced onion, and cook for 3 mins, stirring occasionally.
Next, add the garlic and cook for 30 seconds.
Now add in the dried mint leaves, paprika and mix together well with the onion and garlic mixture.
Add in the crushed tomatoes, tomato paste and rinsedchickpeas, hot chili flakes, water, and salt and pepper and mix well.
Now it’s time to fold the fried eggplants into the mixture.
Once this is done, reduce to a simmer and cook for 20-25minutes, stirring occasionally to avoid any burning or sticking at the bottomof the saucepan.
Garnish with fresh mint or parsley and serve with rice and/or flatbread. Enjoy!