Preheat the oven to 400°F (200°C).

Toss the cubed eggplant in a colander and sprinkle with kosher salt. Let it sit for about 20 minutes to draw out any bitterness, then rinse well and pat the pieces dry with paper towels.

Warm 1/4 cup extra-virgin olive oil in a large braiser or Dutch oven over medium-high heat until it shimmers. Add the chopped onion, diced green pepper, and carrot and cook, stirring, for 2–3 minutes.

Stir in the minced garlic, bay leaves, paprika, coriander, oregano, cinnamon, turmeric, black pepper and a pinch of salt. Cook another minute, stirring, until the spices are fragrant.

Add the prepared eggplant, chopped tomatoes, drained chickpeas and the reserved chickpea liquid to the pot. Mix everything together so the vegetables and legumes are evenly combined.

Bring the mixture to a vigorous simmer on the stovetop and continue boiling gently for about 10 minutes, stirring occasionally to prevent sticking.

Cover the braiser and transfer it to the preheated oven. Bake for approximately 45 minutes, until the eggplant is very tender. Check once or twice during baking; if the dish looks dry, stir in 1/2 cup of water at a time as needed.

Remove from the oven, discard the bay leaves, finish with a generous drizzle of extra-virgin olive oil and sprinkle with chopped parsley and mint. Serve hot or at room temperature with Greek yogurt, tzatziki and pita if desired.