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Preheat the over to 200C (400F)
Wash, peel, and cut the eggplants. Peel the eggplants leaving some lines of skin. This way, the eggplant will keep its shape while cooking, and when stirred with the rest of the stew ingredients. Cut the eggplant into big chunks.
Place the eggplant pieces in a baking tray, drizzle a generous amount of olive oil, and combine making sure all the pieces are well coated.
Bake for about 20-25 minutes at 200C (400F). Before taking it out, make sure the eggplant has softened and is fork-tender.
Finely chop the onion, mince the garlic, and chop the tomatoes, if you are using fresh tomatoes.
Heat some olive oil in a medium saucepan over medium heat. Add the onion finely chopped, and cook for a few minutes until the color starts to change.
Add the garlic, and cook for 1-2 more minutes.
Add the tomato paste, cinnamon powder, and fresh tomatoes. Bring the heat to medium-low, stir well, cover with a lid, and cook for at least 10 minutes.
Make sure you add a little water from time to time so the tomatoes don't stick to the pan and burn.
Once the fresh tomatoes are cooked and fragrant, add the cooked eggplant, and chickpeas.
Add a little water, to make sure you get the right stew consistency.
Add the dried mint and combine well.
Garnish with fresh mint and lemon zest and serve.