Chop eggplant into 1-inch pieces, dice onion, and mince garlic evenly.

Heat olive oil in a skillet over medium heat, then add diced onion and minced garlic. Cook until golden and fragrant, about 5 minutes.

Add sautéed aromatics, eggplant pieces, canned tomatoes with juices, vegetable broth, dried oregano, bay leaf, and red pepper flakes directly into slow cooker.

Set on low for 6–8 hours (or high for 3–4 hours) until eggplant becomes tender and flavors meld into a rich, aromatic stew.

Remove the bay leaf, stir in chickpeas, fresh basil leaves, and lemon juice.