Heat the oil in a large stockpot or Dutch oven over medium heat. Add the garlic and onions and sauté until the onions start to soften, about 2-3 minutes. Add the eggplant and cook for 1-2 minutes until slightly browned.

Pour the diced tomatoes, chickpeas, and water into the pot. Stir in the tomato paste, dried herbs, salt, pepper, and crushed red pepper (if using). Bring the stew to a boil, then cover and reduce heat to simmer for 20-30 minutes, until the eggplant is soft.

Taste and adjust seasonings to your liking. Serve immediately with a sprinkle of Parmesan cheese or nutritional yeast on top if desired.