This isn't a knock your socks off dish but Mira had 2 helpings last night and asked to take some with her for lunch today. For me that = SUCCESS! Serve with rice.
YIELD: serves 6
INGREDIENTS:
1 large onion, chopped
3 garlic cloves minced
2 tbsp olive oil
2 tsp curry powder *
2 tsp cumin *
1/2 tsp fine sea salt
1 med/lg eggplant, chopped into bite size pieces
1 can chickpeas, drained and rinsed
1 can diced tomatoes
1 cup chopped green tomatoes **
DIRECTIONS:
Add oil to large sauce pan / dutch oven and saute onions. Add garlic after the onions has begun to become translucent. Mix in the curry powder, cumin and salt. Add green tomatoes and cook till onions are translucent and browning and green tomatoes are getting soft.
Add eggplant and stir in to coat with seasonings. Cook for about 5 minutes, eggplants are like sponges so if they have used all the oil and are sticking too much just add a bit more oil. Add tomatoes and their juice and the chickpeas. cover and simmer for 40 minutes.
Make rice while the Chana simmers.
* my curry and cumin might not be as fresh as I'd hoped, add these seasonings to taste.
** I have lots of green tomatoes from my garden so I'm chucking them in lots of stuff. These are totally optional.
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