Moroccan Eggplant with Garbanzo Beans
Prep and Cook Time: 35 minutes
1 large onion, cut in half and sliced thin
5 medium cloves garlic, pressed
1 medium red bell pepper, cut in 1-inch squares
1 medium eggplant, cut into 1-inch pieces
pinch of red pepper flakes
2 tsp turmeric
½ tsp garam masala
1 15 oz can garbanzo beans
1 15 oz can lentils, drained
1/2 cup tomato sauce
1-1/4 cups + 1 TBS vegetable broth
1/2 cup raisins
1 TBS chopped fresh cilantro
salt and black pepper to taste
Slice onion and press garlic.
Heat 1 TBS broth in a 10-12 inch skillet. Sauté onion in broth over medium heat for 5 minutes, stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce. Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender. This is our Stovetop Braising cooking method.
Add garbanzo beans, lentils, red chili flakes, and raisins. Simmer for another 5 minutes. Season with salt and pepper. Top with chopped cilantro.