Chickpea Curry with Eggplant

Instructions

1. Preheat oven to 200°C.
2. With a fork, prick the eggplant several times and place on a baking tray.
3. Bake eggplant for 40-45 minutes, until the eggplant is soft and sunken all the way through.
4. Remove and set aside to cool. Peel and chop the flesh of the eggplant.
5. Lightly coat a non-stick frying pan with vegetable oil and add onions until browned.
6. Add peppers and stir for 2 more minutes.
7. Clear a spot in the middle of the pan and directly add Cumin seeds to the hot surface and toast for 1 minute.
8. Add coriander, turmeric, garlic, tomatoes, ginger paste and red pepper along with eggplant and cook over a medium heat for 10 minutes.
9. Add chickpeas and water (or chickpea cooking liquid) to keep the mixture moist and cover.
10. On a low heat, cook for at least 15 minutes and stir periodically until the sauce has thickened.
11. Cook for an additional 45 minutes on a low heat to blend the flavours and add additional water when needed.
12. Before serving, add parsley, garam masala, and salt to taste.
13. Serve with rice or Naan bread.