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Preheat your oven to 400°F (200°C). Dice the eggplant into bite-sized pieces, toss with olive oil and salt, and spread out on a baking sheet. Roast for 15-20 minutes, flipping halfway through, until golden and slightly caramelized.
Meanwhile, Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for about 1 minute until fragrant, careful not to burn it. Stir in the tomato paste and cook for another minute.
Add the sundried tomatoes and chickpeas and cook for a minute, stirring often. Next, stir in the oregano, thyme, chili flakes, and black pepper.
Pour the vegetable stock and simmer for 1-2 minutes, then stir in the coconut milk. Bring to a boil, then lower the heat and simmer for 10 minutes until the sauce thickens.
Stir the roasted eggplant into the skillet and let it warm through for 1-2 minutes. Adjust the seasoning to taste and add the fresh basil leaves. Serve hot, with crusty bread or over rice, with some extra fresh basil on top if you like.