Chickpeas and Eggplant in Coconut Curry Sauce
Rinse eggplant, cut into quarters lengthwise, cut into 6 cm (approximately 2 inch) thick slices and sprinkle with salt. Let rest for approximately 15 minutes and pat dry with paper towel.
Peel carrots and onions, cut carrots into bite size pieces, halve onions and cut into narrow columns. Rinse chickpeas over a colander and drain.
Heat oil in a pan and saute onions until translucent. Add carrots and eggplants, sauté briefly and deglaze the pan with coconut milk and broth. Stir in curry paste and season with salt and pepper. Let simmer over medium heat for 5-7 minutes. Add chickpeas, simmer an additional 4 minutes, stir in parsley and season again to taste. Serve on preheated plates.