Step 1

Heat 2 tablespoons of olive oil in large skillet or stock pot over medium heat. Add the chopped eggplant and toss. Allow to brown for 10 minutes, tossing occasionally. Use tongs to remove the eggplant from the skillet.

Step 2

Add the remaining olive oil & sesame oil to the empty skillet over medium heat. Add the onion, garlic, ginger, bell pepper, jalapeño & dry seasonings. Toss and cook for 1-2 minutes, or until fragrant and the veggies start to get tender.

Step 3

Add the tomato paste & soy sauce and cook for another minute. Pour in the coconut milk & broth and bring to a boil. Once boiling, add the chickpeas and eggplant to the skillet. Stir to combine, lower the heat and simmer for 20 minutes.

Step 4

Add the cilantro & lime juice and stir to combine. Taste and adjust the seasonings as needed.

Step 5

Serve hot over rice with more cilantro.