Eggplant Curry

Ingredients

• 2 large eggplants (about 1 pound each), cut into 1-inch cubes (8 cups)
• ¼ teaspoon ground pepper
• 3 tablespoons olive oil, divided
• 1 ½ teaspoons kosher salt, divided
• 2 cups chopped white onion
• 1 tablespoon red curry paste
• 3 medium cloves garlic, grated
• 1 (1/2 inch) piece fresh ginger, peeled and grated
• 3 medium plum tomatoes, diced (about 2 cups)
• 1 (15 ounce) can no-salt-added chickpeas, rinsed
• 1 (15 ounce) can light coconut milk, well shaken
• 4 cups cooked brown rice
• Fresh cilantro and lime wedges for serving

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