Moroccan Eggplant
Ingredients:
1 large onion sliced thin
5 medium cloves garlic, chopped
1 medium red bell pepper, chopped
1 medium eggplant, cut into 1 inch pieces
pinch of red pepper flakes
2 teaspoons turmeric
½ teaspoons garam masala
1 15oz can garbanzo beans
1 15oz can lentils, drained
½ cup tomato sauce
1¼ cups + 1 tablespoon vegetable broth or chicken stock
½ cup raisins
1 tablespoon chopped fresh cilantro
salt & black pepper to taste
Preparation:
Heat 1 tablespoon of broth or stock in a large skillet. Sauté onion in broth over medium heat for 5 minutes stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth or stock and tomato sauce. Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender. Add garbanzo beans, lentils, red chili flakes, and raisins. Simmer for another 5 minutes. Season with salt and pepper. Garnish with chopped cilantro.
