Ingredients
– 1 large aubergine (eggplant), diced
– 1 can (400 g) of chickpeas, drained
– 400 g can of diced tomatoes
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon of curry powder
– 1 tablespoon of olive oil
– 1 cup of vegetable broth
– Salt, to taste
– Pepper, to taste
Method
1. Heat the olive oil in a large pan over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is soft.
3. Stir in the curry powder, diced aubergine, and cook for about 5 minutes.
4. Pour in the diced tomatoes, chickpeas, and vegetable broth. Mix well.
5. Simmer for 20 minutes. Season with salt and pepper before serving.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
freescience.info
