Eggplant, Chickpea and Tomato Curry

Ingredients

• 3 tablespoons canola oil
• 1 medium onion, halved and sliced thinly
• 2 bay leaves
• 2 cloves garlic, sliced thinly or 1 teaspoon crushed garlic
• 1 teaspoon minced ginger
• 1/4 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon madras curry powder
• 1/2 teaspoon chilli powder
• 2 medium tomatoes, remove core and dice
• 1 large eggplant, cut into 1cm cubes, soak in cold water to prevent discolouration
• 1 (400g) tin chickpeas, drained and rinsed
• 1 1/2 teaspoon salt
• 1 tablespoon tomato sauce
• 1 cup (250ml) water