Preheat oven to 425 degrees Fahrenheit. Brush three sheet pans with olive oil. Arrange sliced eggplant in a single layer on pans. Brush with olive oil. Season with salt and pepper, to taste. Flip slices and repeat oil and seasoning. Working in batches if needed, roast the eggplant in the oven for 24 minutes, flipping once halfway through roasting so both sides get evenly browned. Remove from oven and set aside.

While the eggplant is roasting, prep the rest of the vegetables, slicing the tomatoes, dicing the onions and peppers. Also, add the cinnamon, cumin, nutmeg, clove and sea salt to a small bowl; set aside. Mince the garlic; set aside.

Place a stockpot on medium low heat. Once hot, add 2 tablespoons of olive oil and swirl to coat bottom of pot. Add the onions, stirring every 45 seconds for 15 minutes or until the onions have evenly caramelized to a light golden color. Don't rush this by turning up the heat; you need to cook them slowly so they release their natural sugars. Once the onions are a light golden brown, pour in a ¼ cup of water to deglaze the pan and continue to cook for 5 minutes longer, stirring occasionally.

Toss in the bell peppers, stir, cover and simmer for 5 minutes.

Clear the center of the pot and add a tablespoon of olive oil. Toss in the garlic and spices and stir continuously for 30 seconds before adding the tomato paste; stir to incorporate. Pour in the tomato puree. Fill the empty jar with water to almost full, cap and shake, then add to pot. Pour in the 3 cups of water and stir in the chickpeas. Cover and simmer for 15 minutes.

Remove all but 1 cup of sauce from the pot to a large bowl or container. Place a single layer of eggplant in the pot. Add a ladleful of sauce to cover. Next add a layer of tomatoes and cover them with a ladleful of sauce. Continue layering, alternating between vegetables and sauce until all are in the pot. Simmer on low for 30 minutes.

Serve over your favorite cooked grain with flatbread and garnished with chopped cilantro.