Garlic Braised Eggplant and Chick-Pea Casserole Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1/4 cup vegetable oil PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons vegetable oil
1 1/2 teaspoon cumin seed
1/2 teaspoon fennel seeds
1/2 teaspoon black peppercorns cracked
2 medium onions, sliced
12 large garlic cloves, sliced
2 teaspoons powdered mustard
1 teaspoon red pepper flakes
1 teaspoon turmeric or curry powder
1 teaspoon salt
1 small eggplant unpeeled, cut into 1/2"X2" pieces
5 plum tomatoes, quartered
1 (19 oz) can chick peas rinsed and drained
2 tablespoons cilantro (or mint), chopped

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Directions:

In a large skillet or flameproof casserole, heat the oil over high heat. Add the cumin seeds and cook til dark brown, about 15 seconds. Add the fennel seeds and black pepper and cook for 5 seconds. Add the onion and garlic and reduce the heat to moderately high. Cook, stirring frequently, until the onion and garlic are lightly browned, about 5 minutes.

Stir in the mustard, hot pepper, tumeric and salt. Add the eggplant. Reduce the heat to moderate and cook, stirring gently, until the eggplant is limp, about 5 minutes. 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. Season with additional salt to taste. Sprinkle the coriander over the top and serve.

This recipe from CDKitchen for Garlic Braised Eggplant and Chick-Pea Casserole serves/makes 6