Increase the heat of your oven to 200 degrees celcius.
Start by mixing the tomato sauce, coconut milk, ras el hanout, cumin and salt to taste.
Now peel and cut your sweet potatoes the same way you did the eggplant, in disks.
Place them on the bottom of the casserole dish, cover these with the drained and washed chickpeas.
Now place your baked eggplant on top and cover it with the sauce. Bake it for about 40 to 45 minutes (depending on your oven).
Remove the dish from the oven and it’s ready to serve.