Place the rice in a bowl and wash in a few changes of cold water until the water runs clear.
Cover with fresh cold water and leave to soak while you prepare the other .
Heat 4 tablespoons (60 ml / 2 fl oz) of oil in a large frying pan or skillet over medium-high heat.
Working in batches, add the eggplant slices in a single layer.
Fry for 6-8 minutes, turning occasionally, until soft, collapsed, and nicely browned.
Transfer to a plate and repeat with the remaining eggplant, adding more oil as needed.
In the same pan, melt the butter over medium heat.
Add the sliced onion and fry for about 8 minutes until softened and lightly golden.
Reserve one tablespoon of the fried onion for garnish.
Add the crushed garlic to the pan and cook for another 2 minutes until fragrant.
Stir in the chopped tomatoes and cook for 5 minutes until they begin to break down.
Add the cinnamon, black pepper, cumin, cloves, ground red chile, and salt.
Stir well to combine, then fold in the drained chickpeas and the cooked eggplant.
Cook for 2 more minutes to let the flavors meld, then remove from the heat.
Drain the soaked rice.
In a deep saucepan with a tight-fitting lid, combine the drained rice and the vegetable stock.
Bring to a boil, then cook for 2 minutes.
Cover the saucepan with the lid, reduce the heat to the lowest setting, and simmer for 10 minutes, or until the rice is tender and the liquid is absorbed.
Turn off the heat and let the rice steam, still covered, for 5 minutes.
Uncover the rice and gently fluff it with a fork.
Fold in the warm eggplant and chickpea mixture.
Stir gently to combine and heat through for a final minute if needed.
Transfer the pilaf to a large serving dish. Scatter the reserved fried onions over the top and serve immediately with a cooling dollop of yogurt and a little pickle on the side.
