Eggplant and Cauliflower Curry (Ww)

Recipe source:WW Just 5 cookbook 5 WW Plus Points/serving

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  small eggplant, cut into 1 1/2 inch cubes
• 2  cups cauliflower, cut into florets
• 1 (16 ounce) jar  vegetarian simmering  curry sauce (I used Trader Joe's red)
• 1 (15 ounce) can chickpeas, rinsed and drained
• 3  tablespoons cilantro, chopped

Directions

1. Preheat oven to 425 degrees F.
2. Spray cookie sheet with Pam.
3. Place eggplant and cauliflower on baking sheet and spray with Pam and toss. Roast, stirring once for 20-30 minutes or until vegetables are browned and tender.
4. Heat simmer sauce and chickpeas in large saucepan over medium heat. Stir in vegetables and simmer, covered,d stirring occasionally, for 10 mintues. Remove from heat and stir in cilantro.