Project Description

Recipe Ingredients:

  • 2 tablespoons oil

  • 1 cup chopped onion (1 medium)

  • 4 cloves garlic, minced

  • 1 tablespoon minced fresh ginger or 1 teaspoon dried

  • 2 teaspoons ground coriander

  • 2 teaspoons ground cumin

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon crushed red pepper flakes or to taste

  • 1 medium eggplant, unpeeled (about 1 pound) cut into 1/2-inch cubes

  • 1 can (28 oz.) diced tomatoes, undrained

  • 1 1/2 cups cooked* or 1 can (15 oz.) garbanzo beans, drained

    *1/2 cup dry makes 1-1/2 cups cooked.

  • Cayenne pepper

  • Hot cooked rice (optional)

Instructions

Heat oil in a large saucepan. Add onion and cook over medium heat until soft, 5 minutes. Add garlic, ginger, coriander, cumin, turmeric and pepper flakes. Cook and stir 1 minute.

Add eggplant and mix well over low heat until eggplant is coated with spices. Add tomatoes and garbanzos. Bring to a boil. Cover and simmer over medium heat, stirring often, until eggplant is very tender, about 10 minutes. Uncover and cook, about 10 minutes longer until liquid is reduced. Adjust seasoning, adding cayenne pepper to taste. Serve over rice if desired. Makes 6 cups. Serves 6.