Mediterranean Eggplant Casserole with chickpeas and tomato

Ingredients

• 2 large eggplants (sliced about 1/2 inch (1.5 cms) thick)
• 1 can (28oz./800g of chopped tomatoes)
• 15 oz./400g chickpeas (canned, prepared)
• 1 red bell pepper (optional) (cut into thick strips)
• 1 large onion (diced)
• 6 garlic cloves (minced)
• 6 tablespoons extra virgin olive oil
• 2 oz./60ml tomato sauce
• 1 tablespoon of sugar
• 1 tablespoon of ground cumin
• 1 tablespoon of sweet paprika
• 3 tablespoons chopped flat-leaf parsley (optional)
• 1 tablespoon of fresh basil (chopped fine)
• 1 teaspoon of good quality sea salt
• Black cracked pepper for seasoning