Spicy Chickpea and Eggplant Stew

This is from the Cooks Encyclopedia of Vegetarian Cooking by Linda Fraser.
I came across this recipe when I was looking for something to make with chickpeas and eggplants.
It was very delicious but not as spicy as the title made it to be.
The flavors definitely exploded in my mouth.

3 large eggplants, cubed
1 cup chickpeas, soaked overnight
1/4 cup olive oil
3 garlic cloves, chopped
2 large onions, chopped
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 ground coriander
3 14 oz cans diced tomatoes
salt and pepper

place the eggplant in a colander and sprinkle with salt.
set the colander in a bowl and let sit for 30 minutes to allow the bitter juices to escape.
rinse the eggplant with cold water and dry on paper towels (skipped this step.  I didn't feel the need.)
drain the chickpeas and put in a saucepan with enough water to cover.
bring to a boil and simmer for 1 - 1/2 hours, or until tender.
drain.
heat the oil in a large saucepan.
add the garlic and onion and cook until soft.
add the spices and cook, stirring, for a few seconds.
stir in the eggplant and cook for 5 minutes.
add the tomatoes and chickpeas and season with salt and pepper.
cover and simmer for 20 minutes.
to make the garnish, heat 2 tbsps of olive oil in a frying pan and when very hot, add 1 sliced onion and 1 garlic clove, sliced.
fry until golden and crisp.
serve the stew with rice, topped with the onion and garlic and garnished with cilantro.
ENJOY!