- 1 medium eggplant, washed and cubed
- Salt, as needed
- Olive oil, as needed
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 teaspoon garam masala
- 1/ 2 teaspoon cumin
- 1/ 2 teaspoon turmeric
- 1/ 2 teaspoon cinnamon
- 1/ 4 teaspoon coriander seeds
- 1 (28 ounce) can Muir Glen Diced Tomatoes
- 1 (15.5 ounce) can chickpeas, drained and rinsed
- Black pepper, as needed
- Parsley, for garnish
- Lemon, juiced to taste
- Slivered almonds, for garnish
- Quinoa, cooked, to serve
Line a colander with paper towel and toss the eggplant with a few palmfuls of salt and allow to sit and drain. Get this going up to an hour before the rest of the prep, but any amount of time is useful.
Heat a splash of olive oil in a pot over medium heat. Add the onion and garlic and sweat for a few minutes. Add the spices and stir to distribute evenly. Cook for a few minutes to develop flavor.
Add the tomatoes, chickpeas and eggplant to the pot. Season lightly with salt and pepper. Bring to a boil, stir, then reduce heat to low and continue cooking until eggplant is tender and sauce has reduced to desired thickness.
Serve with freshly chopped parsley, lemon juice and slivered almonds over quinoa.