In a large pot over medium-high heat, brown the eggplant in 3 tbsp (45 ml) of the oil. Season with salt and pepper. Transfer to a plate.
In the same pot, brown the tofu in the remaining oil (1 tbsp/15ml). Add the garlic and cook for 1 minute. Add the molasses, tomato paste and spices. Coat the tofu thoroughly. Add the broth. Season with salt and pepper. Bring to a boil and simmer over high heat for 5 minutes.
Add the chickpeas and eggplant. Simmer over low heat for 2 minutes. Remove from the heat and let rest for 5 minutes.
Spoon the curry into bowls. Garnish with cilantro leaves and lemon or lime wedges. Serve with pita bread or basmati rice.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.