Cut the melanzane lengthwise into 1 cm wide slices, then diagonally into 1 cm wide strips. heat a quarter cup of oil on high, roast the melanzani in it until brown, 10 min. leftovers. Heat oil, roast onion and bell bell pepper until onion is brown around edges, 8 min. Just before, add garlic and roast. Sprinkle in paprika powder, stir, roast briefly. Then add the tomato paste, fry for 1 min, stirring. Add a few tablespoons of water and scrape the roasted substances from the bottom. Add the melanzani, tomatoes, chickpeas, 1 cup of water, 1 teaspoon of salt and pepper and simmer for 20 minutes with the lid closed. Fold in parsley and bring to table.
Ralph.
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