Step 1

Preheat oven to 400 degrees. Lightly oil a large rimmed baking sheet.

Step 2

Cut the tops off of the eggplant, then chop into 1 inch cubes. There is no need to peel the eggplant, unless you prefer to.

Step 3

Add the eggplant chunks to the baking sheet, and drizzle with 3 tablespoons of olive oil. Stir to coat the eggplant in the oil, then spread out and sprinkle with a salt. Bake for 25-30 minutes, until the eggplant is tender.

Step 4

Meanwhile, in a large skillet, add the 2 tablespoons of olive oil. Sauté the onion and red bell pepper for 4-5 minutes, until translucent and soft.

Step 5

Now stir in the spices: coriander, smoked paprika, turmeric and garam masala (or curry powder). If the mixture gets too dry, add a few tablespoon of water to de-glaze the pan a bit. Cook for about 1 minute, then add the garlic and ginger and cook for 1 more minute.

Step 6

To the skillet, add the canned diced tomatoes, coconut milk and chickpeas. Stir. Once the eggplant is done roasting, add to the skillet as well and stir in. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes. Add salt to taste.

Step 7

Serve over cooked rice, fresh chopped cilantro/parsley and perhaps a side of vegan naan if desired.