September 25, 2023

Chickpea, Eggplant and Tomato Curry


1 large can of chickpeas, rinsed and drained
1 eggplant, peeled and cubed
1 large can of whole tomatoes, smooshed with fingers
4 cloves garlic, minced
1 medium onion, diced
3 Tbs. sesame oil
¼ teaspoon yellow curry powder
salt and pepper to taste
½ cup fresh cilantro, chopped
Side of cooked brown rice
Yogurt cucumber sauce (see recipe)
Sprinkle of toasted sesame seeds (optional)

To Make:

In a large frying pan, add sesame oil, garlic, onions and curry powder. Sautee on low to medium heat, stirring occasionally until garlic and onions are fragrant. With your fingers, smoosh up the canned tomatoes. Add to mixture and let it come to a low boil. Reduce heat and simmer for about 15 minutes, stirring occasionally. Add cubed eggplant and mix well. Continue to cook on low for another 15 to 20 minutes until all the tomato juice has evaporated. Season to taste with salt and pepper. When tomatoes and eggplant lose their acidic bite, you know the meal is finished cooking. Add in the chopped cilantro and give it a final stir. Serve over whole grain brown rice, with a side of yogurt cucumber sauce and a sprinkle of toasted sesame seeds (optional).

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