Cook bulgur and quinoa (or rice) as instructed on the packet.
Wash the aubergine and cut into chunks (relatively large). Heat about 2 tablespoons of olive oil in a pan . Chop the onion (and garlic) into small pieces and cook in the hot olive oil with the curry powder.
Add the aubergine to the pan and cook until it starts to soften. Add the chopped tomatoes and harissa paste.
Drain the chickpeas and rinse until they stop sticking together. Add to the pan and leave to simmer for about 10 minutes.
Serve with bulgur/quinoa/rice.
Printable PDF version: Aubergine Curry with Bulgur and Quinoa