Fry the eggplant slices in small batches until they are soft, collapsing, and nicely browned, then set them aside.

Sauté the onion in butter until caramelized, reserving a spoonful for garnish, then stir in the garlic and chopped tomatoes until softened.

Stir in the warm spices, salt, chickpeas, and cooked eggplant, and remove from the heat while you cook the rice.

Simmer the rice in vegetable stock until tender, then let it steam covered for 5 minutes before fluffing it with a fork.

Fold the eggplant and chickpea mixture into the rice, heating them together briefly before serving with a cooling dollop of yogurt.