The Levantine/Arabic Moussaka (Maghmour) is distinct from the Greek version: it is a robust, room-temperature, vegan stew where thick slabs of fried eggplant and chickpeas are suspended in an intensely rich, heavily spiced tomato-garlic matrix.
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The Eggplant Preparation. Salt the thick eggplant slices aggressively and let them sit for 30 minutes to draw out bitter moisture and collapse their spongy cellular structure. Pat them completely dry.
The . or heavily pan- the eggplant slices in hot oil until they are deeply browned and entirely soft throughout. Drain on paper towels.
The Base. In a wide, heavy pot, heat olive oil. Add the sliced onions and the massive amount of whole garlic cloves. Sauté until deeply caramelized and sweet.
The Matrix. Add the crushed tomatoes, chickpeas, dried mint, and salt to the onions. Bring to a rolling .
The Integration. Submerge the eggplant slices into the tomato matrix. Cover the pot and on very low heat for 30-40 minutes until the oil separates and floats to the top, signaling the sauce has broken and thickened. Serve cold or at room temperature with pita.
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