Peel The Eggplant and Cut into 1/4 inch thick Rounds or planks. Mix 1/2 bottle of stout, the garlic, 1/2 of the ginger, the oat milk, 1 Tbsp Molasses, and a little salt and pepper. Marinate the eggplant in this for at least an hour. While this is marinating, cut all your other vegetables, and get your mis en place together for preparing the dish. Set up a frying station: Oil in a pot or fryer, spider or baskets to remove the fried eggplant, and paper towel lined pan to absorb the excess oil.
Heat a thin layer of oil in a heavy, high sided, pan (a sauteusse or rondeau if you want to get technical). Saute Onion and ginger until Translucent. Add in the sweet Potato. Lightly brown the potatoes and stir as needed.
Add in the stout and molasses. Cook Down until the liquid has reduced by 1/2. Then, add the vegetable broth. Cook Down until about 3/4 the volume of liquid remains.
Add in the dried fruit and Chic Peas. Simmer for about 2 minutes until the dry fruit plumps a bit. Add in remaining ingredients (except gram flour). Bring back to a boil, and stir in the corn starch that has been mixed with water to make a slurry. It will thicken to a nice glaze. Adjust seasoning. And set aside.
Heat oil for frying to 350 degrees. Drain the marinade off the eggplant. Season the gram flour with a dash of allspice, salt, and pepper. Evenly coat the eggplant slices with the gram flour. Place the slices in the oil and fry until golden brown. Drain on paper towels. Repeat as necessary.
Place the "ragout" (Sauce with vegetables, etc) in a bowl and top with the eggplant. Serve while still hot. make Sure you have plenty of extra stout to drink with it.
