This is a recipe torn out from the pages of Real Simple a few years ago that got lost in a drawer and finally found its way into our hearts. It is a great mid-week meal that is both tasty and easy to make. It served be served with rice and, if you wish, some naan bread with a side of yogurt and chutney to boot.
For this you’ll need: x2 eggplants (preferably Japanese if they are available, but any small version will do – cut into 1/2″ thick cubes or slices), 1 white onion (peeled and chopped), 1 tsp cumin seed, 1 tsp mustard seed, 1/2 tsp coriander seed, 1/2 tsp garam masala, 1 tsp salt, x1 14.5 oz can of chickpeas (don’t drain), x1 14.5 oz can of diced, fire roasted tomatoes, olive oil.
heat 1 Tsp oil in a large skillet over medium heat. Add cumin, coriander and mustard seeds. Toss well for a minute or two until fragrant. Be careful not to burn – keep ’em moving.
Add chopped onion and toss well. Allow to cook over medium heat until onion has softened and is just starting to brown – about 6-8 mins. Push the onion to the sides and add 2-3 Tbsp oil to the center of the pan. Add eggplant to the center and allow to cook, undisturbed, for about 5 mins until one side has browned. Turn them over and brown the other side – about 5 mins.
Add the chickpeas (and their liquid), tomatoes, garam masala and salt. Stir well and allow to simmer until cooked down and thickened slightly – 12-15 mins or more. If possible, allow the mixture to sit, off the flame, cool and settle for a while before serving.
Serve with rice, plain yogurt, chutney and/or naan to your liking.