Moroccan Eggplant With Garbanzo Beans

Total Time
35mins
Prep 5 mins
Cook 30 mins

This is from a website on the worlds healthiest foods which is run by the George Mateljan Foundation. I made this last night and must say it is absolutely delicious. The notes say to serve it with Kale, but I didn't have any, so served it with lightly sauteed cabbage instead. Worked really well. I soaked and cooked my own garbazo beans and lentils rather than use canned. I think Americans call tomato sauce what we call tomato puree or plain crushed tomatoes, so I used tomato pasta sauce rather than the tomato sauce we down-under put on sausages and hamburgers. Do not leave out the raisins. These soak up the juices and become lovely sweet bursts of flavour.

Ingredients Nutrition

Directions

  1. Slice onion and press garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.
  2. Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté onion in broth over medium heat for 5 minutes, stirring frequently.
  3. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce.
  4. Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
  5. Add garbanzo beans, lentils, red chili flakes, and raisins. Simmer for another 5 minutes.
  6. Season with salt and pepper. Top with chopped cilantro.
  7. Serve with steamed kale if desired.