Greek Stuffed Eggplant with Chickpeas

For the filling:

1. Place a pot over medium to high heat. Once heated, add a little olive oil, the onions, garlic and brown sugar. Sauté for 3-4 minutes, until well caramelized.
2. Add the tomatoes, cinnamon, nutmeg, chickpeas and broth. Season with salt and pepper and boil until the chickpeas are soft.

For the eggplants:

1. Preheat your oven to 200°C (390°F) with the fan on.
2. With a straight knife, score each eggplant along its length at intervals of one third. Place them in a baking pan lined with parchment paper and sprinkle with olive oil, salt and thyme. Bake for 30-35 minutes then remove from the oven and set aside to cool slightly.
3. Fill the eggplants with the filling mixture and serve.