Preheat oven to 400 degrees. Prick the eggplants with a fork about 8-10 times and place on a baking sheet.
Bake eggplants for 45-50 minutes, until sunken and soft all the way through. Remove from oven and let cool. Peel (if desired) and chop into 1 inch pieces. Set aside.
Heat a large skillet, add 1 tablespoon olive oil, onions and red peppers to the pan. Cook over medium heat, stirring frequently, until the onion is translucent.
Next, clear a spot in the middle and sprinkle the cumin seeds directly on the pan. Pour the last tablespoon of olive oil on the seeds. Stir and cook them for about a minute, until they become fragrant. Now add the coriander, turmeric, garam masala if using, garlic and ginger. Stir and cook for 1 minute, adding a little water if needed.
Add the fire roasted tomatoes, chickpeas, cooked eggplant and water and simmer for 20 minutes. Stir in the minced parsley and add salt to taste.
Serve with cooked brown rice and/or whole wheat pita or naan.
You can find the spice garam masala at most grocery stores. I get mine at Winco or Whole Foods in bulk for cheap. You can leave it out if you don't have it, the recipe will still be good.Nutritional information includes brown rice.