My favorite Lebanese restaurant serves something like this and calls it Moussaka. It looks nothing like the Greek Moussaka that most people are familiar with.
1 1/2 cups dried chick pea
2 small cans tomato paste
2 tablespoons garam masala
4 cloves garlic minced
2 tablespoons olive oil
Cut eggplant in 1/2. Brush all sides with olive oil. Bake at 400 until soft - about 45 mintues. When cool, dice the eggplant.
Cook the chickpeas.
Heat olive oil in large sauce pan. Add garlic and eggplant and saute for a few minutes. Add tomato paste, water, garam masala, salt to taste. Simmer at least 20 minutes.
Serve warm on basmati rice and optional tahini sauce.
1 cup tahini
2 cloves crushed garlic
2 lemons juiced and zest.
Water to thin to desired consistency
salt to taste
Whisk together all ingredients.