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Garlic Braised Eggplant & Chickpea Casserol

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      Title: GARLIC BRAISED EGGPLANT & CHICKPEA CASSEROL
 Categories: Vegetables, Eggplant
      Yield: 6 Servings
 
    1/4 c  Vegetable oil plus
           -2 tablespoons
  1 1/2 ts Cumin seed
    1/2 ts Fennel seeds
    1/2 ts Black peppercorns cracked
      2 md Onions sliced
     12 lg Garlic clove thickly sliced
      2 ts Powdered mustard
      1 ts Red pepper flakes
      1 ts Tumeric or curry powder
      1 ts Salt
      1 sm Eggplant (about 3/4 lb)
           -unpeeled, cut into
           -1/2"X2" pieces
      5    Plum tomatoes
           -(about 3/4 lb) quartered
     19 oz Chick peas
           -rinsed and drained
      2 tb 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
 
MMMMM

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