Chickpea Stew With Eggplants, Tomatoes, And Peppers

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1 1/2 pounds eggplant, one or more varieties

salt and freshly ground black pepper, to taste

6 tablespoons olive oil (divided)

1 large onion, diced in 1-inch cubes

1 large yellow or red bell or other sweet, thick-fleshed pepper, cut into triangles or strips

2 zucchini, cut into rounds 1-2 inches thick

1 teaspoon paprika

1/2 teaspoon turmeric

2 garlic cloves, finely chopped

2 tablespoons tomato paste

1/2 cups or more chunks of tomato, peeled and seeded first, any juices reserved

1 15 ounce can chickpeas, preferably organic

8 sprigs cilantro and 8 sprigs parsley, chopped

Harissa, for serving

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