Eggplant Chickpea Curry

I had loads of cheap eggplant from the farmer's market to use.  This recipe is from page 230 of Appetite for Reduction by Isa Chandra Moskowitz.

I won't plagiarize the recipe, but basically, I sauteed onion, garlic, ginger, with cayenne pepper.  Then stirred in canned crushed tomatoes, diced eggplant, and salt.  After cooking a bit, I stirred in chana masala mix (the recipe called for garam masala, but I don't have it yet), cumin, vegetable broth, and chickpeas.  I simmered for about 40 minutes, then partially pureed it with my stick blender.  So mine looked a bit like brown mush, but tasted good!  I forgot to take a picture before I ate it, froze some, and gave some away.  So here's the cookbook picture (in which it's served with a rice dish - the curry is in back):

This turned out not overly spicy, but warm and comforting.  I'd make it again.  It's from a low-fat cookbook, but could be good with something creamy added, like coconut milk or ground cashews.