In advance: cut the eggplants into bite-sized cubes and toss them with a generous amount of salt. Leave to rest for at least 20 minutes.
Wash away the salt and the dark-ish liquid. Make sure to rinse and drain well. Put the eggplant on a baking tray, add 3 tbsp of olive oil and mix well. Bake for 20 minutes at 350 ℉ (180 ℃) with convection (fan).
While the eggplant is in the oven, finely chop the onion and garlic. Add 2 tbsp of olive oil to a skillet and fry the onion for a few minutes until transparent. Then add garlic and fry for 30 seconds. Add the passata, salt and pepper, and let it simmer for 10 minutes. If the sauce gets too thick, add a splash of water.
When the 10 minutes have passed, add the fresh mint and honey. Then add the chickpeas to the pan and mix everything well.
Transfer the eggplant and sauce to a baking dish and mix everything well. If you are using it, crumble feta cheese on top of the mix and put into the oven for 20 minutes. Done!
