Boil a pot of water and add the rice. Cook for 10 minutes and drain.
In the meantime, peel the aubergine and slice in small cubes. Put everything on a plate and heavily salt the aubergine. And by heavily, I really mean heavily. The salt will draw the moisture out and change the texture. Let it sit for 5-10 minutes. Afterwards, take most of the salt and moisture off with a paper towel.
Finely dice the onion. Heat some oil in a pan on medium heat, and add the onion. Sauté for about 3 minutes. Finely dice the aubergine in the meantime and add to the pan. Sauté for another 6-8 minutes.
Add the garam masala and chili powder. Stir for about a minute. Drain the chickpeas, and add the passata, coconut milk and the chickpeas to the pan. Stir well and let boil softly for about 10 minutes.
Serve the curry over rice with chopped fresh parsley.