Heat oven to 400 degrees F.

Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes to allow eggplant to sweat out any bitterness. Rinse with water and pat dry.

In a large braiser, heat extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaves, spices, and a dash of salt. Cook another minute, stirring until fragrant.

Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.

Bring to a rolling boil for 10 minutes, stirring often. Remove from stove top, cover and transfer to oven.

Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. Check once or twice to see if more liquid is needed, stirring in about ½ cup of water at a time if necessary.

When eggplant is ready, remove from oven and add a generous drizzle of olive oil, garnish with fresh herbs. Serve hot or at room temperature with a side of Greek yogurt or tzatziki sauce and pita bread.