Heat the olive oil in a large saucepan over medium heat. Stir in the salami and cook until evenly browned. Mix in onion, capsicum and garlic. Cook until tender. Mix in eggplant, tomato paste, coriander and season with salt, pepper and oregano. Continue cooking 15 minutes. Mash the eggplant as it softens, and add a little water if necessary to keep the ingredients from drying out.
Stir the chickpeas, tomatoes, bay leaves and spring onions into the frypan and pour in the water. Bring to a boil for five minutes. Reduce heat to low, cover and simmer 15 minutes. Stir in vinegar and Tabasco sauce before serving.