Baked eggplant, tomato and chickpea casserole

This is a healthy, wholesome, warm, filling, and delicious dish that has Moroccan, North African, or Spanish vibes. The cinnamon gives a hint of sweetness to the tomatoes, while the chickpeas and eggplants each retain their texture and distinctiveness, so you get a full bouquet of flavors.  The recipe is straightforward so I will link to it below.  Medium difficulty to make as it involves several steps, but not hard.  Essentially the eggplant is first baked on its own so it gets very creamy and a bit smokey.  Then you simmer up some tomato sauce, then combine the eggplant, tomato and chickpeas into a 9x13 pan. 

Here for the full recipe.

Notes: It makes 6 to 8 servings (the recipe says 4 to 6 but to eat 1/4 of this would be crazy).  Also I think its not necessary to bake for 30 minutes, I felt it was super great at 20 minutes.

Super great served over couscous!