In a pan lined with oil paste, place the eggplants, sprinkle with olive oil, salt and pepper and bake in a preheated oven at 180 degrees Celsius for 20 minutes.
Mix all the ingredients for the chickpeas together until well combined. Place the eggplants in a pan, put the chickpeas on top and at the end the peppers.
Prepare the béchamel, heat the olive oil, add the flour and mix well. Add the lukewarm broth, salt and pepper and stir until our sauce thickens.
Spread the béchamel on top of the peppers and sprinkle with a little breadcrumb. Bake in a preheated oven at 180 degrees Celsius for about 40 minutes until the surface is golden brown.
Tip: We can put a layer of potatoes together with the aubergines, for four people we will need 4 potatoes cut into thin slices.