In a large saucepan, combine the rice, 1/2 teaspoon of salt, and 4 1/2 cups water and bring to a boil. Cover and simmer on low until the water is absorbed, about 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork and set aside.
Meanwhile, whisk together the garlic, ginger, oil, curry paste, the remaining salt, and 1/2 cup water.
Toss with the eggplants and cauliflower, then transfer to a roasting pan, spreading into a single layer. Roast until tender, about 30 minutes, stirring occasionally.
Add the chickpeas during the last 5 minutes of cooking.
Remove from oven and toss with the bean sprouts and basil.