1 Brown onion (medium, chopped)
½ Red Bell Pepper (seeded and diced)
1 Eggplant (large)
450g Chickpeas (rinsed and drained)
400g Tomatoes (diced)
1¼ Teaspoon Cumin Seeds
1¼ Teaspoon Coriander (ground)
½ Teaspoon Turmeric
1 Clove Garlic (pressed)
2 Teaspoons Ginger Paste
½ Teaspoon Cayenne Pepper
½ Cup Water
¼ Cup Minced Parsley
¼ Teaspoon Garam Masala
Nutrition (per serve)
Preheat oven to 200°C.
With a fork, prick the eggplant several times and place on a baking tray.
Bake eggplant for 40-45 minutes, until the eggplant is soft and sunken all the way through.
Remove and set aside to cool. Peel and chop the flesh of the eggplant.
Lightly coat a non-stick frying pan with vegetable oil and add onions until browned.
Add peppers and stir for 2 more minutes.
Clear a spot in the middle of the pan and directly add Cumin seeds to the hot surface and toast for 1 minute.
Add coriander, turmeric, garlic, tomatoes, ginger paste and red pepper along with eggplant and cook over a medium heat for 10 minutes.
Add chickpeas and water (or chickpea cooking liquid) to keep the mixture moist and cover.
On a low heat, cook for at least 15 minutes and stir periodically until the sauce has thickened.
Cook for an additional 45 minutes on a low heat to blend the flavours and add additional water when needed.
Before serving, add parsley, garam masala, and salt to taste.