Chunky Eggplant Chickpea Curry

Directions

1. (Makes sufficient for 2 with lots of leftovers)
2. Poke a few holes in the eggplant with a fork and bake in a 450 degree oven for 30 min. (You can skip this step, but you'll have to simmer the curry longer.) Process garbanzo beans in a food processor till smooth (I just used some leftover hummus I had made for a party). Peel eggplant and chop into 1 inch cubes. Spray a frying pan with nonstick spray. Saute/fry onion and garlic till browned. Add in eggplant, peas and tomatoes and stir (if you skipped baking the eggplant beforehand, cover and simmer till eggplant softens, add in water if necessary). Add in processed garbanzo beans and spices, stir till all ingredients are blended together and simmer till heated.
3. Serve over brown rice with a dollop of soy lowfat sour cream.
4. NOTES : For those of you not on the [email protected] list, here is a recently posted recipe posted by a ff list member, that I think you might enjoy and that has been said to be excellent: (Sunny)
5. ENJOY !!
6. This is a tried and true recipe!