Cut eggplants in half lengthwise and scoop out most of the flesh leaving about 1.5cm shells.
Place the eggplant shells on a baking tray lined with baking paper. Dice the scooped out flesh.
Heat the olive oil in a large frying pan and gently cook the curry powder, cumin and chili for 1 minute, then add the diced eggplant, capsicum, red onion and chick peas and cook for 4-5 minutes until softened.
Meanwhile whisk the milk and cornflour and bring to the simmer in a small saucepan. Add three-quarters of the cheese, stir until melted and smooth.
Pile the curried vegetables back into the eggplant shells. Pour over the cheese sauce, top with remaining grated cheese and bake for 25-30 minutes or until bubbling and golden.