Eggplant and Chickpea Curry

I love chickpeas and curry, so this is a great dish for me from "Feeding the Healthy Vegetarian Family". I had the leftovers for lunch the next day.

4 tablespoons olive oil
1 large onion, finely chopped
2-3 garlic cloves, minced
4 teaspoons mild curry powder
1 tablespoon finely minced fresh ginger
1 medium eggplant, peeled and cut into 3/4-inch cubes
Salt
3 large ripe tomatoes, cored and coarsely chopped, or about 1-1/2 cups crushed canned tomatoes in puree
1 tablespoon tomato paste
1 19-oz can chickpeas, drained and well rinsed
freshly ground pepper
1/4 cup chopped fresh parsley or coriander

Heat 2 tablespoons of the oil in a large enameled soup pot or casserole. Add the onion and saute over medium-high heat for 7-8 minutes, stirring often. Reduce the heat slightly and stir in the garlic, curry powder, ginger, and remaining 2 tablespoons olive oil. Add the eggplants and stir well to coat with the oil and spices. Salt the eggplant lightly, cover, and let the eggplant cook for 2-3 minutes.

Stir in the tomatoes, cover, and let the eggplant stew for 3-4 minutes. Stir in about 1 cup of water and the tomato paste, stirring well to loosen any spices that may be stuck to the bottom of the pan. Simmer the curry for 5 minutes, uncovered, then stir in the chickpeas. Season to taste with salt and pepper, letting the curry simmer for another 5 minutes; if you need it, add more water, keeping in mind that this is supposed to be a relatively dry curry, not a very saucy one. A minute or so before serving, stir in the parsley. Serve hot over your favorite grain.