Garlic braised eggplant and chickpea casserol Recipe

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Garlic braised eggplant and chickpea casserol

Artist:	_	Yield:	6
Categories:	Braised, Eggplant, Garlic, Vegetables	Rating:	0
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Ingredients:

1/4	cup	Vegetable oil plus
		-2 tablespoons
1 1/2	tsp	Cumin seed
1/2	tsp	Fennel seeds
1/2	tsp	Black peppercorns cracked
2	med	Onions sliced
12	large	Garlic clove thickly sliced
2	tsp	Powdered mustard
1	tsp	Red pepper flakes
1	tsp	Tumeric or curry powder
1	tsp	Salt
1	small	Eggplant (about ?lb)
		-unpeeled, cut into
		-?X2" pieces
5		Plum tomatoes
		-(about ?lb) quartered
19	oz	Chick peas
		-rinsed and drained
2	tbsp	Cilantro (or mint) chopped

Procedures:

1	In a large skillet or flameproof casserole, heat the oil over high heat.
2	Add the cumin seeds and cook til dark brown, about 15 seconds.
3	Add the fennel seeds and black pepper and cook for 5 seconds.
4	Add the onion and garlic and reduce the heat to moderately high.
5	Cook, stirring frequently, until the onion and garlic are lightly browned, about 5 minutes.
6	stir in the mustard, hot pepper, tumeric and salt.
7	Add the eggplant.
8	Reduce the heat to moderate and cook, stirring gently, until the eggplant is limp, about 5 minutes.
9	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.
10	Season with additional salt to taste.
11	Sprinkle the coriander over the top and serve.
12	Walt mm