In a large pot, heat oil. Add chopped onions and sautee until translucent, about 5 minutes.
Add in garlic and ginger and cook until fragrant, about 3 minutes.
Stir in eggplant and spices, until vegetables are well-coated in spices.
Add in diced tomatoes, vegetable stock, chickpeas, and dried apricots. Bring to a boil, lower heat, and simmer until thickened, about 20 minutes.
Season with salt and pepper.
To serve, spoon into 4 bowls and top with yogurt, pomegranate arils, fresh mint, cilantro and chopped pistachios!