Preheat the oven to 450°F. While the oven is preheating, add the diced eggplant to a large baking sheet. Sprinkle over ~½ tsp kosher salt, making sure each piece gets topped. Let eggplant sit for 10 minutes. You will notice water droplets forming on the eggplant. Blot each piece with a paper towel to remove excess moisture. Toss with olive oil, ½ tsp kosher salt, and few turns of freshly cracked black pepper. Roast for 30 minutes, tossing halfway through. Set aside.

In a large skillet over medium-high heat, add the whole spices. Toast for ~30-45 seconds until very fragrant and the mustard seeds start popping. Remove from heat and add to a mortar. Crush the seeds with the pestle as best you can until finely ground. Set aside.

Heat the skillet back up to medium-high and add 2 tbsp olive oil. Once hot, add the onion and a pinch of kosher salt. Saute for 5-6 minutes until softened and translucent. Stir in garlic and ginger and cook for 1 minute more. Add tomato paste and a splash of the vegetable broth and cook for 2-3 minutes until tomato paste has darkened in color. Stir in ground spices, paprika, oregano, balsamic vinegar, chipotle in adobo, and adobo sauce. Cook for 2 minutes to mend the flavors, stirring frequently to prevent burning.

Pour in broth and chickpeas. Bring to a low boil, reduce heat, and simmer for 10 minutes. Add roasted eggplant and coconut milk and cook until warmed through (about 3-4 minutes). Season with salt to taste (I added about ¾ tsp kosher salt).

Finish dish with a squeeze of lime juice and top with fresh cilantro. Serve stew with brown rice, jasmine rice, or quinoa. Enjoy!