Step 1

Pour vegetable oil in the large pan on medium-low heat.

Step 2

Sliced the eggplant into a circle shape. Once hot, add them into the pan.

Step 3

Fry till it turns light brown. Flip and repeat the process.

Step 4

Remove the eggplant and transfer it to the plate with a paper towel to help absorb the excess oil. Set aside.

Step 5

Add olive oil to the pot on medium heat.

Step 6

Once hot, add chopped garlic and onion. Stir for few minutes till it turns translucent

Step 7

Add chopped tomatoes and continue stirring till it turns soft and translucent.

Step 8

Add drained canned chickpeas and tomato paste. Stir to combine before pouring water. Let it simmer for 10 minutes.

Step 9

Add cumin, cinnamon & curry powder, and fried eggplant. Mix gently and continue simmering to let it absorb the flavor of the fried eggplant.

Step 10

Add salt, black pepper, and brown sugar for taste. Mix for one more time before turning off the heat.

Step 11

Serve with rice or flatbread