Spicy Eggplant and Chickpea Curry

Instructions

1. 1

   Cut the eggplants into cubes and set aside.

2. 2

   Heat the vegetable oil in a large pan over medium heat.

3. 3

   Add the chopped onion and sauté until translucent.

4. 4

   Add the minced garlic and curry paste, and cook for another minute until fragrant.

5. 5

   Stir in the eggplant cubes and cook for about 5 minutes, stirring occasionally.

6. 6

   Add the drained chickpeas and coconut milk to the pan.

7. 7

   Season with salt and pepper to taste.

8. 8

   Bring the mixture to a simmer and cook for 15-20 minutes, or until the eggplant is tender.

9. 9

   Garnish with chopped parsley before serving.

10. 10

    Serve hot with rice or bread.