This was your recipe but it was very good so posting again.

2 eggplants diced
5 tablespoons olive oil
1 large onion chopped finely
4 clove garlic sliced
1 teaspoon sea salt
5 large tomatoes – skinned and deseeded
2 tablespoons tomato purée
1 cup water
1 teaspoon smoked paprika
1/2 teaspoon cayenne
2 tablespoons fresh mint – finely chopped
1 can cooked chickpeas – drained
PREPARATION
Add the eggplant to a large baking tray and toss them in 2 tablespoons of olive oil. Roast on for 30 minutes until browned.
Add the remaining oil to a large pan and add in the onion, fry on a low to medium heat until soft and slightly browning. Add the garlic and cook for a further few minutes.
Next add the tomatoes, tomato purée, paprika, eggplant, and chickpeas. Cook for approximately 20 minutes. Add water if needed. Finally season with salt and the fresh mint.