ROAST THE EGGPLANTS: Preheat oven to 430°F or 220°C. Line baking sheet with parchment paper. Cut 2 medium eggplants into 1-inch cubes and toss on the baking sheet with olive oil, salt, and black pepper. Arrange in a single layer and roast for 25 minutes or until browned.

MAKE FLAVOR BASE: Heat 1 tablespoon olive oil in a large skillet or Dutch oven. Add 1 medium onion (chopped) and sauté over medium heat for 3 minutes. Then add 2 cloves garlic and 1 inch ginger (both grated) and sauté for another minute. Lower the heat to low and add 2 teaspoons curry powder, 2 teaspoons coriander, 1 teaspoon cumin, 1 teaspoon turmeric powder, and ¼ teaspoon red pepper flakes. Toast the spices for one minute or until you smell their fragrant aroma.

LET IT SIMMER: Add 2 cups vegetable broth, 1 can (15 ounces) chickpeas (drained), 1 can (15 ounces) crushed tomatoes, and 1 can (14 ounces) coconut milk. Season with 1 teaspoon salt and ½ teaspoon black pepper. Increase the heat to medium and simmer for 20 minutes, stirring occasionally.

ADD EGGPLANTS: Add the roasted eggplants and 1 teaspoon garam masala. Simmer for 5 more minutes until the eggplants are fully covered in sauce, adjusting for desired consistency and taste for salt.

SERVING SUGGESTIONS: Serve eggplant curry with fluffy basmati rice or warm naan bread, garnished with squeezed lemon or lime juice, a dollop of plain or Greek yogurt, and a pinch of fresh cilantro.