Curried Eggplant with Tomatoes, Basil, and Garbanzo Beans

While I like the basics of this recipe, the spicing needed work, so I've reworked it.
It's not an Indian recipe, but instead calls for "curry powder" which is just a mixture of spices and a lazy approach as the spices are easily obtainable.

Here is the original:

Spices reworked and I added garam masala
I reduced the water and increased the yogurt

1 c basmati rice
1T olive oil
1 onion, chopped
2 pints cherry tomatoes, halved
1 eggplant (about 1 pound), cut into 1/2-inch pieces

Spice mixture
1/2 t chili powder
1/2 t coriander powder
1/2 t cumin
1/2 t turmeric
dash of fenugreek
1/2 t garam masala
1 1/4 t kosher salt
1/4 t black pepper

1 1/2 c water
1 15.5-ounce can chickpeas, rinsed
1/2 c fresh basil
1/2 cup plain low-fat yogurt (preferably Greek)

Start the rice (in whatever fashion you choose).
Premix the spices in to a small bowl.
Meanwhile, heat the oil in a saucepan over medium-high heat.
Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
Stir in the tomatoes, eggplant, spice mixture. Cook, stirring, until fragrant, about 2 minutes.
Add 1 1/2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
Stir in the chickpeas and cook just until heated through, about 3 minutes.
Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using.