Chickpea and eggplant stew

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.

2 eggplants
1 1/2 cups dried chick pea
2 small cans tomato paste
Water
2 tablespoons garam masala
salt
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.

Tahini sauce
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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.