1 large onion
Two large eggplant peeled and chopped into cubes
1 28oz. can of diced tomatoes
3-6 Tbsp. of prepared curry paste (I used Deep brand- Homestyle)
3 Tbsp. of garlic ginger paste (homemade or Deep brand- Homestyle)
1/2 tsp cinnamon
1 tsp. ground coriander
3 cans of chick peas, drained (garbonzo beans)
Chop the onion and sauté in a large pot until tender over medium heat, about 10 minutes. Add the chopped eggplant and about 1/4 cup of water, stir and cook for about 5 minutes. In a separate bowl mix the can of diced tomatoes, curry paste, and ginger paste. Add to the pot and cook covered on medium low for 20-30 minutes. Stirring occasionally. Sprinkle the cinnamon and coriander over the top and stir. Add the chick peas and cook on low uncovered for another 15 minutes at least. If you have the time to make this the day before or allow it to really simmer on your stovetop for a longer period of time the flavors will meld together better.
Serve with Basmati Rice.
(The pot of the left is Palak Paneer which John made and will post a recipe for later)