Eggplant Chickpea and Tomato Curry

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 red onions, each cut into 8 wedges
• One 1/2-inch piece of fresh ginger, peeled and minced
• 2 garlic cloves, minced
• 1 1/2 tablespoons Madras curry powder
• 1 eggplant (1 1/2 pounds), cut into 1-inch dice
• One 14-ounce can of chickpeas, drained
• 1 cup chicken stock or low-sodium broth
• 3/4 cup unsweetened coconut milk
• 12 cherry tomatoes, halved
• Kosher salt and freshly ground pepper
• 1/2 cup cilantro leaves

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