EAST AFRICAN EGGPLANT CURRY WITH CHICKPEAS

EAST AFRICAN EGGPLANT CURRY WITH CHICKPEAS image

Yield 4 servings

Number Of Ingredients 15

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1 med eggplant (about 1 lb)
3 Tbls oil
1 med onion, chopped
4 garlic cloves, minced
1 or 2 jalapeno peppers, minced
1 Tbls peeled ginger, minced
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp tumeric
1/4 tsp red pepper flakes
salt to taste
1 lb ripe tomatoes, peeled, seeded and chopped (or 28 oz can tomatoes, drained)
1 Tbls tomato paste
1/2 cup water
15 oz can chickpeas, drained

Steps:

Cut eggplant into 3/4 inch dice. In a heavy, wide casserole, heat oil. Add onion and cook over low heat for 7 minutes, until soft. Add next 7 ingredients. Cook, stirring, for 1 minute. Add eggplant and salt, and mix well over low heat until eggplant is coated with spices. Add tomatoes and bring to a boil. Mix tomato paste and water and stir into mixture. Cover and simmer, stirring often, for 20 minutes. Add chickpeas and simmer 10 to 20 minutes more until eggplant is very tender and mixture is thick. Adjust seasoning. Serve over rice.