Moroccan Eggplant With Garbanzo

By es123

Ingredients

• 1 tablespoon vegetable broth
• 1 large onion, sliced thin
• 5 garlic cloves, pressed
• 1 medium red bell pepper, cut in 1-inch squares
• 1 medium eggplant, cubed
• 1 pinch red pepper flakes
• 2 teaspoons turmeric
• 1/2 teaspoon garam masala
• 1 (15 ounce) can garbanzo beans
• 1 (15 ounce) can lentils, drained
• 1/2 cup tomato sauce
• 1 1/4 cups vegetable broth
• 1/2 cup raisins
• salt and pepper
• 1 tablespoon cilantro, chopped

Preparation

Step 1

1 Heat 1 TBS broth in a 10-12 inch skillet. Sauté onion in broth over medium heat for 5 minutes stirring frequently.

2 Add garlic, red bell pepper, eggplant, garam masala, and turmeric.

3 Stir to mix well for a minute, and add broth and tomato sauce.

4 Stir again to mix.

5 Cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.

6 Add garbanzo beans, lentils, red chili flakes, and raisins.

7 Simmer for another 5 minutes.

8 Season with salt and pepper.

9 Serve sprinkled with chopped cilantro