Peel 2 small eggplants, cut them into 1/2-inch cubes and toss in a colander with 1 teaspoon salt; let stand for 20 minutes, then pat dry. In a small saucepan, bring 1 1/2 cups each rinsed brown rice and water to a boil; lower the heat, cover and simmer until the water is absorbed, about 25 minutes. Let stand, covered, for 10 minutes; fluff with a fork. In a large dutch oven, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the eggplant and 1 chopped onion and cook, stirring, until softened, about 8 minutes. Stir in 1 1/2 cups prepared tomato sauce, 15 ounces drained canned chickpeas and 1/2 cup water; simmer until the eggplant is tender, about 12 minutes. Season with pepper. Serve over the rice.