Heat the oil in a large soup pot over medium-high heat. Once the oil is melted, add the onion and garlic. Saute until the onions are soft, about 3 minutes. Add the curry paste, stir, and cook for 1 minute.
Add the zucchini, squash, and eggplant, and cook until soft, about 5 minutes.
Add the chickpeas and coconut milk. Bring to a boil, reduce the heat to low and simmer until the coconut milk has reduced slightly, about 7 minutes.
Add the tomatoes, cilantro, and mint. Cook until the herbs begin to wilt, about 1 to 2 minutes. Stir in the lemon juice and salt. Serve over brown rice.