Heat oil in a wok or large frying pan on medium high heat. Sautee onion until golden brown.
Lower heat to medium then add in bay leaves, garlic, ginger and spices then stir fry for about 2 minutes.
Add in tomatoes and stir to coat tomato pieces with the spices. Increase temperature to medium high heat.
Drain eggplant and add to the wok with chickpeas. Stir well to incorporate eggplant and chickpeas well with tomatoes and spices.
Add salt and half of the water. Allow to simmer for 5 minutes.
Stir in tomato sauce and remaining water. Simmer stirring occasionally for a further 10 minutes. You may need to add more water as it cooks to get the desired consistency of the gravy. The resulting dish should have a thick gravy the consistency of tomato sauce.
Serve piping hot with basmati rice, warm naan or chapatis.