Preheat your oven to 200°C (392°F).

Slice the eggplant into 1 cm thick rounds.

In a small bowl, mix olive oil, paprika, garlic powder, salt, dried oregano, and black pepper. Baste this mixture onto both sides of the eggplant slices.

Place on a lined baking tray and roast for 20 minutes.

Heat the vegetable oil in a pan over medium heat. Sauté garlic until fragrant (about 1–2 minutes), then add chopped onion and cook until translucent (2–3 minutes).

Stir in the carrots and bell peppers. Sauté for another 2 minutes.

Add all the spices: paprika, cumin, ginger powder, coriander, salt, and pepper. Mix well.

Pour in the cooked chickpeas and stir in the crushed tomatoes. Cover and let simmer for 10 minutes. Adjust seasoning to taste and stir in some fresh basil for extra flavor.

In a baking dish, layer roasted eggplant slices. Spoon the chickpea tomato sauce over them. Top with shredded mozzarella and grated parmesan. (Use vegan cheese alternatives to keep it fully plant-based.)

Drizzle some olive oil and finish with a sprinkle of dried oregano.

Bake in the oven at 200°C (392°F) for another 15 minutes, until the cheese is golden and bubbling.