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Heat the olive oil in a large pan or wok, add the ginger and onions and saute for about a minute,
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Then add the eggplant, soy sauce and chili paste and saute for another 2 minutes.
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Add the tomato and basil, then sauté for another minute.
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Put the mixture in a food processor, and slightly blend. So that there are still some chucks of eggplant, tomato and onion visible.
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Put the mixture back into the wok, and add the chickpeas.
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Mix everything well, and let heat for about 2 minutes.
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Place into a serving dish and garnish with additional basil if desired.
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Serve with warm pita bread and enjoy!