Separate the peel from the flesh. Scoop out the flesh leaving as little as possible. Cut the flesh into small cubes.
Heat the oil in a pot over very low heat Add the onions and cook and stir until they become translucent. Add the garlic and cook and stir for a minute. Add the olives and capers, followed by the oregano and mix. Cook for a minute
Add the eggplant flesh (reserve the peels). Mix well.
Cover and simmer over low heat for 10 minutes.
Pour in the tomato sauce, mix well. Cover for another minute.
Turn off the heat Add the chickpeas followed by the breadcrumbs. Mix well. Season with 1 teaspoon of pepper and salt to taste.
Let the filling cool down to room temperature.
Fill the two peels with the filling and join together one on top of the other, being careful not to spill the filling.
To make the dough
Mix the flour, salt, sugar and baking soda. Add the soy milk and oil. Mix well.
Lightly knead the dough until it is soft (about 1 minute).
Let the dough rest for 10 minutes.
For the glaze
Mix the oil, soy milk and syrup.
Pre-heat oven to 250°F [120 °C].
Roll out the dough to about 1/8" thick (3 mm).
Place the eggplant on top of the rolled-out dough (careful not to disturb the filling).
Pull up the dough until it meets at the top. Smooth it out and use a finger wet in the glaze to seal it, cutting the excess dough as you go along.
Poke some small holes on the crust on the side with the seam and turn over (the seam will be at the bottom).
Roll out the remaining dough and using a cookie cutter cut out the decoration. Stick to the eggplant with a finger wet in the glaze. Place on a roasting tray with rack.
Brush the glaze over the eggplant, careful not to overdo it.
Bake for about 10 minutes.
Re-apply glaze (be very careful with hot surfaces!).
Bake until the crust is light golden.
Remove from the oven and let it cool for 2 minutes before serving.
1 eggplant. Yes, I found these ginormous eggplants at the local supermarket measuring about 10 inches long (25 cm). This dish fed four people at our table.If you do not find these giant eggplants substitute for two regular large ones. If you are feeding more than 4 people, or your guests have large appetites, make the appropriate adjustment in the quantities to make more servings.If you wish to make some of the preparations beforehand do so until step 16, wrap the eggplant in foil and refrigerate for up to 24 hours. You can also prepare the dough and leave it in the fridge wrapped in plastic film. From there on it should take about 30 minutes for the dish to be ready to serve.