Preheat oven to 375F
Slice the tops and bottoms off of the eggplant and cut them into thin spears. Sprinkle them with salt to “sweat them”, to excrete water and reduce bitterness.
Meanwhile, add chickpeas to a baking sheet lined with parchment and pat them dry. Drizzle with about 2tbsp olive oil and season with salt and a few grinds of pepper. Toss to coat and roast for 20-25 mins. Chickpeas should be golden and slightly crispy.
In a small bowl or measuring cup, combine chili paste, balsamic, grated garlic, honey and a good pinch of salt. Set aside.
Place your large pan over medium and add about 2 tbsp of olive oil. Cook the eggplant spears in batches, leaving them undistrubed for a bout 3 to 4 minutes per side until golden. Repeat adding a little more olive oil as needed. When done, remove eggplant to a plate and set aside.
In the same pan, add butter and allow to melt and softly foam. Butter will begin to brown, forming brown flecks, about 4-5 minutes. Add the chili mixture and stir to combine. Allow to cook, simmering for about 2 minutes until thickened and glossy.
Add the eggplant back to the pan and mix to coat completely. Be gentle as not to break the eggplant. Remove from heat.
By this time, the chickpeas should be done. Add all but 2 handfuls of to the majority to the eggplant and toss gently to coat.
Plate over cooked rice and garnish with the reserved chickpeas and fresh herbs! Enjoy!