Heat up a large pot with the olive oil and add your onion. Cook the onion translucent soft.
Add the chopped fresh garlic to the pan and stir cook for a minute.
Next, add in your tomato and eggplant chunks.
Pour the broth over the tomato and eggplant in the pan.
Add the tomato paste, season with black pepper, salt, pomegranate molasses and the middle eastern seasoning blend of your choice.
Mix everything, cover with a lid and let cook until the ingredients have incorporated and look almost cooked.
At this point add in your drained chickpeas and mix in. Cook further on a slow heat. You can cook for as long as you like. The longer you cook it the more flavor your Lebanese moussaka will gain.
Garnish with dried or fresh mint.
Video
Notes
Use whichever eggplant variety you can get and you like. I used a purple and green round variety.
You may add pomegranate molasses for extra flavor.
Use 1 can soft chickpeas, or ¾ cup dried chickpeas to get 1 ½ cup (250 grams) cooked chickpeas. Dried chickpeas (aka garbanzo beans) need to be soaked and pressure cooked before you can use them in this recipe.
As middle eastern seasoning use either Baharat, Zaatar seasoning or Lebanese 7 spice.