Garlic braised eggplant & chickpea casserol

6 Servings

Ingredients

Quantity Ingredient
¼ cup Vegetable oil plus 2 tablespoons
1½ teaspoon Cumin seed
½ teaspoon Fennel seeds
½ teaspoon Black peppercorns cracked
2 mediums Onions sliced
12 larges Garlic clove thickly sliced
2 teaspoons Powdered mustard
1 teaspoon Red pepper flakes
1 teaspoon Tumeric or curry powder
1 teaspoon Salt
1 small Eggplant (about 3/4 lb) unpeeled, cut into 1/2\"X2\" pieces
5 Plum tomatoes (about 3/4 lb) quartered
19 ounces Chick peas rinsed and drained
2 tablespoons Cilantro (or mint) chopped

Directions

In a large skillet or flameproof casserole, heat the oil over high heat. Add the cumin seeds and cook til dark brown, about 15 seconds.

Add the fennel seeds and black pepper and cook for 5 seconds. Add the onion and garlic and reduce the heat to moderately high. Cook, stirring frequently, until the onion and garlic are lightly browned, about 5 minutes.

Stir in the mustard, hot pepper, tumeric and salt. Add the eggplant.

Reduce the heat to moderate and cook, stirring gently, until the eggplant is limp, about 5 minutes. Gently stir in the chick peas, cover and simmer over low heat until the liquid thickens to a gravy and the flavors have blended, about 5 minutes. Season with additional salt to taste. Sprinkle the coriander over the top and serve. Walt MM teresa@...

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