Heat olive oil in a large pot over medium heat. Add eggplant, onion, and a pinch of salt and cook, stirring frequently, until the onions are tender and translucent, 3-5 minutes.
Add garlic and ginger and cook until fragrant, about 30 seconds.
Add the spices (garam masala, coriander, cumin, turmeric, and cayenne) and stir constantly for 30 seconds, mixing everything well.
Add chickpeas, tomatoes, tomato paste, coconut milk, ½ cup vegetable broth, and Japanese Worcestershire sauce (if using). Stir to combine. For a thinner stew, add an extra ½ cup of vegetable broth.
Bring to a boil then lower to simmer over medium low heat until the eggplant is very soft (about 15-20 minutes).
Use a fork to mash some of the eggplant chunks. This creates a thicker, creamier stew.
Taste and add salt as needed. Serve with chopped cilantro and lemon juice.