Soak the chickpeas overnight in cold water. The next day, boil them in a pressure cooker for about 90 min. Strain it and save some of the water.
Wash all the vegetables. Dice the eggplant into small cubes, sprinkle with salt in a colander and rinse after 20 min.
Cut all of the remaining vegetables into small pieces. Heat oil in a pot and braise the potato cubes briefly, then add the eggplant and all of the remaining vegetables after it, along with the whole garlic cloves.
Stir and pour in about 4/5 cup (180 ml) of the water from the chickpeas. Boil until the veggies soften. Add the tomatoes and boil until some of the liquid evaporates.
The dish is delicious either hot or cold, garnished with feta cheese.