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1 very large eggplant peeled and cubed
4 tbsp. olive oil
1 sweet onion thinly sliced
3 to 5 garlic cloves (I used 2 tsp. minced garlic)
1 to 2 green chiles (I used jalapeno and one was enough)
1 14-oz. can diced tomatoes
1 tsp. turmeric
Pinch curry powder
Sprinkle of cayenne powder
1 14-oz can of chickpeas/garbanzo beans drained
Couple of squirts of lemon
1 tsp. coriander leaves

Heat 1/2 of the oil and sauté eggplant until soft and brown, add more oil if needed. Remove eggplant.

Heat remaining oil and sauté onions, garlic, and chiles until soft. Add the diced tomatoes, spices, and cook until sauce consistency. This would be the time to add salt if you use it (I don't).

Add the chickpeas to the sauce and cook about 5 minutes then add eggplant and cook 5 to 10 minutes. Add lemon juice and coriander.

Poster's Notes:
The recipe said to serve chilled. I served it warm and it was delicious. The recipe says you can add 2 zucchinis cut into chunks and a red bell pepper when sautéing the onions.

Posted by Sandra Zigelbaum

Nutritional Info Per Serving: Weight Watchers: 2 points