Coat a non-stick pan with cooking spray or drizzle with a little bit of olive oil and heat over medium heat. Add onion, salt and pepper and cook until the onion becomes translucent, about 3-4 minutes
Add eggplant and zucchini and continue cooking until the vegetables start to brown and become tender, again about 3-4 minutes.
Add tomato sauce, chickpea and water, bring to a boil then lower heat and simmer for 8-10 minutes.