Eggplant Chana Masala
Ingredients:
2 large onions, roughly chopped
4 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon curry powder or to taste
1/2 teaspoon cumin
1 large eggplant, peeled and chopped into 1/2 pieces
1 (15-ounce) cans chickpeas, drained
2 (14-ounce) cans peeled tomatoes, drained
1 can vegetarian chili or 1 can of chili beans
1/2 chopped fresh cilantro
Directions:
Saute the onions and garlic with the oil, curry powder, and cumin in large pot until the onions are soft or translucent, about 5 minutes.
Add the eggplant, and saute for 5 minutes longer, until lightly browned and softened. Sometimes the eggplant will absorb a lot of oil, so you might need to add more to prevent sticking or burning.
Add the chickpeas, tomatoes, and chili or chili beans.
Simmer for 30 minutes. It will get watery and then reduce to a think stew!
Stir in the chopped cilantro and serve.
Enjoy!
