Take eggplant pieces and wipe of any excess water with a paper towel. Place on a parchment lined cookie sheet and brush with oil or broth.
Put eggplant in the oven and broil. Start with 5 minutes on each side, keep checking and leave until golden brown. Mine was 8 minutes on the first side, and 5 on the second.
Sauté onion and garlic with half of the salt (1 teaspoon) and oil or splash of broth until brown.
Add presoaked chickpeas, lentils and walnuts, sauté a few minutes. Add broth, fresh chopped tomatoes and parsley.
Cook partially covered for 20 minutes until the liquid is almost gone and beans are al dente. Then add the tomato sauce, wine, the other half of the salt and pepper. Stir and cook partially covered for another 5 minutes until most of the liquid is gone.
Allow it to cool a bit, then put it into a food processor and pulse to make it a chunky ground meat like texture. This is optional, if you prefer to leave it then that’s fine too. You could also simply pulse the soaked chickpeas before putting them into the pot so that at least those aren’t round and whole. Just take note that if you don’t pulse the mixture a bit the texture will be off.
Preheat oven to 350 F (175 C).
Bake for 30-35 minutes until the top is brown. Make sure not to overbake or it will dry out. Allow it to cool so it can thicken and settle. Devour your hard work!