How to make it

  • Cut eggplant into 1/4-inch dice.
  • In a heavy, wide casserole, heat oil, add onion, and cook over low heat for 7 minutes, or until soft but not brown.
  • Add garlic, jalapeño peppers, ginger, coriander, cumin, turmeric, pepper flakes, and cardamom.
  • Cook mixture, stirring, for 1 minute.
  • Add eggplant and salt, and mix well over low heat until eggplant is coated with spices.
  • Add tomatoes and bring to a boil over high heat. Mix tomato paste with water, and stir into mixture.
  • Cover and simmer over low heat, stirring often, for 20 minutes.
  • Add chickpeas and simmer 10 to 20 more minutes or until eggplant is very tender and mixture is thick.
  • Taste and adjust seasoning, adding cayenne pepper if desire. Remove cardamom. (Stew can be kept, covered, 3 days in refrigerator.) Serve hot.

Reviews & Comments 3

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    " It was excellent "
    mjcmcook ate it and said...
    "5"FORK!!!!! Goodness~
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    " It was excellent "
    jimrug1 ate it and said...
    All my favorite flavors!!! Yum!!
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    " It was excellent "
    juels ate it and said...
    This sounds soooo delicious!!! Saved and will definitely try soon!
    Was this review helpful? Yes Flag

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