Moroccan Eggplant with Garbanzo Beans

Something for those who prefer vegetables.

Ingredients

• 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
• 1/2 tsp garam masala
• 1 15oz can garbanzo beans
• 1 15oz 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 & black pepper to taste

Instruction

1. 1. Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently.
2. 2. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce.
3. 3. Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
4. 4. Add garbanzo beans, lentils, red chili flakes, and raisins. Simmer for another 5 minutes. Season with salt and pepper.
5. 5. Serve sprinkled with chopped cilantro.