Curried Eggplant with Chickpeas and Spinach
2 large garlic cloves, mincedSalt2 teaspoons Madras curry powder1/2 cup vegetable oil1 medium eggplant (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces1 large onion, cut into 1/2-inch wedgesOne 15-ounce can chickpeas, drained1/4 cup finely julienned fresh gingerFreshly...