Heat the rapeseed oil in a deep frying pan over a medium heat. Add the onion and aubergine and cook for 8 minutes. Add in the spices and garlic and cook for 2 more minutes.
Stir in the tomato purée, tomatoes, chickpeas and passata, then simmer for 12-15 minutes. Add a little water if the curry is looking too thick.
Meanwhile, put the basmati rice in a pan with 400ml cold water. Bring to the boil, then cover and simmer for 10-12 minutes.
Add the honey and chilli to the curry and season with freshly ground black pepper. Stir through most of the coriander and mint just before serving. Divide the rice and curry between bowls and garnish with the reserved herbs and a swirl of oil to serve.