Sprinkle eggplant slices with salt. Leave in a strainer for 30 minutes.
Rinse in cold water and dry with a clean kitchen towel.
Fry eggplant in a frying pan until brown on both sides.
For this use 2 tablespoons of olive oil.

In a large cast iron pan heat remaining tablespoon of olive oil.
Saute chickpeas with garlic, ginger powder, turmeric, cinnamon, caraway, and 1 teaspoon of salt.
Add water and bring to a boil.
Cook on low heat for 5 minutes.
Spread the eggplant slices over the chickpeas and leave for another 20 minutes.