Curried Eggplant and Chickpea Stew with Tangy Yogurt Sauce
2 tsp olive oil
2 garlic cloves chopped
1 tbs minced ginger
2 bell peppers
1 chopped onion
1 tbs curry powder
2 tsp cumin
1 tsp cinnamon
1/8 tsp cayenne
1-1.25 lb eggplant unpeeled, cut into 1" cubes
1 (19 oz) can chickpeas (or your own cooked)
2 cups veg broth
1 c. diced tomatoes (drained if canned)
1/2 tsp salt
3/4 tsp sugar
1/4 c. chopped cilantro
2 c. cooked brown rice
Tangy Yogurt sauce
1 (8oz) plain (fat free for those who care) yogurt
1 tsp lemon juice
1 garlic clove minced
1/2 tsp ground cumin
1. heat oil in large saucepan over med-high heat. Saute garlic and ginger. After about 30 sec. add peppers and onion. Cook until soft, about 8 min. Add curry powder, cumin, cinnamon and cayenne. Cook another minute or so until fragrant. Add eggplant and cook until slightly softened, about 10 min.
2. Stir in chickpeas, broth, tomatoes, salt, sugar into pan. bring to a boil. Reduce heat, simer covered about 30 min. Uncover and cook until thickened slightly, about 10 min. Remove from heat and stir in cilantro.
3. Prepare yogurt sauce - whisk together yogurt, lemon, garlic and cumin. You can add mint in summer

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4. Serve w/rice and sauce.