Spiced Garbanzos with Eggplant and Tomatoes

Yield:	4 Servings
Categories:	Vegetables

2 1/2	c	Chopped eggplant, as noted
		Olive oil spray
		SPICE BLEND/MAY BE DOUBLED
1/2	ts	Turmeric
1/2	ts	Ground coriander
1/8	ts	Ground cumin
1/4	tb	Black pepper
		Salt, to taste
		x
1/2	c	Red onion, chopped
1		Garlic clove, minced
1/2	c	Chopped green bell pepper, or red and green
2	ts	Olive oil, divided use
1 1/2	c	Cooked garbanzo beans, drain and rinse
2	tb	Cabernet Sauvignon, or reserved
16	oz	Canned tomatoes, drain, reserve juice
		Tomato juice
		TO SERVE
8	oz	Angel hair pasta, cooked, drained, hot
4	tb	Fat-free parmesan cheese, optional