Eggplant, Tofu and Chickpea Curry

Ingredients

• • 1 medium eggplant, about 1 lb (454 g), diced
  • 1/4 cup (60 ml) olive oil
  • 3/4 lb (340 g) firm or extra-firm tofu, patted dry and diced
  • 2 garlic cloves, chopped
  • 3 tbsp (45 ml) molasses
  • 2 tbsp (30 ml) tomato paste
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 2 cups (500 ml) vegetable broth or water
  • 1 can (19 oz/540 ml) chickpeas, rinsed and drained
  • Fresh cilantro leaves, to taste
  • Lemon or lime wedges, to taste