For the eggplant – 3 eggplant (large), or 1 very large eggplant – 3 tablespoons vegetable oil – 1 red onion (small), cut into strip – 2 garlic cloves, crushed – ¼ cup pitted green olives, sliced – ¼ cup capers (optional) – 1 teaspoon oregano (dry, ground) – 1 cup tomato sauce – 1 cup boiled chickpeas or canned – 1 cup breadcrumbs – ½ teaspoon ground black pepper – 1 teaspoon salt (or more, to taste)