Garlic Braised Eggplant and Chickpea Casserole
| Yield: | 6 Servings |
| Categories: | Eggplant, Vegetables |
| 1/4 | c | Vegetable oil plus 2 tablespoons |
| 1 1/2 | ts | Cumin seed |
| 1/2 | ts | Fennel seeds |
| 1/2 | ts | Black peppercorns cracked |
| 2 | md | Onions sliced |
| 12 | lg | Garlic clove thickly sliced |
| 2 | ts | Powdered mustard |
| 1 | ts | Red pepper flakes |
| 1 | ts | Tumeric or curry powder |
| 1 | ts | Salt |
| 1 | sm | Eggplant (about 3/4 lb) unpeeled, cut into 1/2"X2" pieces |
| 5 | Plum tomatoes (about 3/4 lb) quartered | |
| 19 | oz | Chick peas rinsed and drained |
| 2 | tb | Cilantro (or mint) chopped |
Advertisement