First we start by making the baked eggplants (you can also fry them, but I like to bake them as this uses less oil). Preheat your oven to 175 degrees celcius and make the oil mixture by adding the spices to the oil in your casserole dish (add salt to taste), this way your dish gets greased for the second part of this recipe. Slice the eggplants into about half an inch thick disks (or 1 centimeter) cover them all with the oil mixture and spread them out on a baking sheet covered with parchment paper. Bake them for about 20 to 30 minutes (depending on your oven) while flipping them halfway through. Remove them from the oven to finish the casserole.

Increase the heat of your oven to 200 degrees celcius. Start by mixing the tomato sauce, garlic, 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. Enjoy!