Eggplant, Chickpea And Tomato Curry

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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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