Recipe - Garlic Braised Eggplant And Chickpea Casserole

One fourth cup Vegetable oil plus
2 tablespoons
1 One half teaspoon Cumin seed
One half teaspoon Fennel seeds
One half teaspoon Black peppercorns cracked
2 md Onions cut or sliced up
12 lg Garlic clove thickly cut or sliced up
2 teaspoon Powdered mustard
1 teaspoon Red pepper flakes
1 teaspoon Tumeric or curry powder
1 teaspoon Salt
1 small Eggplant (about Three fourths lb)
unpeeled, cut into
1/2"X2" pieces
5 Plum tomatoes
(about Three fourths lb) quartered
19 ounce Chick peas
rinsed and drained
2 tablespoon Cilantro (or mint) chopped

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. Walt MM

teresa@lamg.com
Posted to MMRecipes Digest V3 #263

Date: Wed, 25 Sep 1996 23:36:59 0400

From: Walt Gray waltgray@mnsinc.com