Chickpeas in the Dutch oven with eggplants

Soak the chickpeas overnight in water with baking soda.

Boil and strain them.

Water sauté the onion, peppers and the garlic until they are tender enough, almost boiled.

Grill the eggplants that you have already cut into large cubes.

Sauté all the ingredients in a little olive oil so that they all combine.

Place the chickpeas, the vegetables and the finely chopped parsley in the Dutch oven.

Add salt, pepper, olive oil, the feta cheese and cover with the fresh tomato.

Bake in a fan oven for 20 minutes and then uncover the Dutch oven so that the food gets a golden crust.