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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a delicious combination of flavors. It can be served as a side dish or makes a wonderful vegetarian meal served with rice. The recipe is adapted from 1000 Recipes Indian, Chinese, Thai and Asia . The recipe suggests chilling before serving but I served this hot with seasoned rice and cinnamon spiced carrots. Ingredients:
4 tablespoons olive oil, divided |
1 large eggplant, diced (approximately 4 cups.) |
2 medium yellow onions, thinly sliced |
3 -5 garlic cloves, chopped |
1 -2 medium green pepper, thinly sliced |
1 -2 serrano chili, minced |
1 (15 ounce) can diced tomatoes |
2 tablespoons tomato paste |
1 teaspoon ground turmeric |
1/8-1/4 teaspoon curry powder |
1/8 teaspoon cayenne pepper |
1 (14 ounce) can chickpeas, rinsed, drained |
1 lemon, juice of |
3 tablespoons fresh cilantro, chopped |
Directions:
1. In a large skillet, heat half the olive oil. When warm add in the diced eggplant and cook until lightly browned. When browned, place in a colander over a bowl and allow to stand while preparing the rest of the dish.
2. In the same pan, heat the remaining oil and add in onions, garlic, peppers and chilies. Fry unil softened. Add in the diced tomatoes, tomato paste and spices. Cook and stir until mixture develops a sauce consistency, adding a touch of water as needed.
3. Stir in the drained chickpeas and cook for about 5 minutes to allow flavors to develop. Stir in browned eggplant and cook an additional 5 to 10 minutes. Remove from heat, stir in lemon juice and chopped cilantro and enjoy.
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