Put the eggplant, onion, water, and garlic in a medium saucepan. Cook over medium heat, stirring occasionally, until the eggplant is soft, about 10 minutes. Add more water as needed to prevent sticking.
Add the tomatoes, chickpeas, raisins, optional orange zest, ginger, oregano, salt, cinnamon, pepper, cayenne, and bay leaf and bring to a boil over medium-high heat. Decrease the heat to