Cut eggplant and pepper into cubes.
If your eggplant is bitter, then cut into pieces, they should be covered with salt, then rinse and dry.
My eggplant, soaking and washing is not necessary, they do not have bitterness.
Cut the tomato into slices.
Deep-fry eggplants over high heat in a cauldron. Heat the oil. Dip eggplant slices in the oil in batches, fry stirring, for a uniform crust. Eggplants are fried quickly and do not take very much oil. Fold the finished eggplant on a napkin to remove the oil. If desired, during roasting, you can sprinkle the eggplant with small salt, a little bit.
To do exactly the same with the pepper. Be careful! Pepper is juicy and splashes when roasting, cover the cauldron with a lid. Fry the pepper for 2 minutes, it should remain slightly crispy, then fold it on a napkin.
In a large bowl, put the fried vegetables, tomatoes, boiled chickpeas (Soaked overnight with cold water. Boiled in a pressure cooker for 30 minutes, cleaned). Add the chopped parsley and green onions, squeeze out the garlic, sprinkle with coriander and pepper, and add the soy sauce.
Mix everything together and the salad with eggplant and chickpeas is ready. If necessary, add salt to taste and add lemon juice if desired. The salad can be served immediately, it is delicious in a couple of hours.