There is no need to mash the veggies as the eggplant will be falling-apart-tender when it's done cooking. And the addition of garbanzo beans makes it a hearty main dish. Unsweetened apricot spread is a little secret ingredient that I found adds a lot of depth of flavor with a hint of sweetness to many Indian dishes!
- 1 large eggplant, cubed (I usually peel mine, too, as the skin can be bitter and hard to digest)
- 1 large onion, sliced
- ½ cup water
- 2 TBS fenugreek leaves
- 1 tsp tamarind paste
- 2 tsp garam masala
- 2 tsp coriander powder
- 1 TBS coconut aminos (or any low-sodium soy sauce)
- 3 TBS tomato paste
- ¼ cup dried currants
- 1 TBS apricot spread
- 1 15 oz can salt-free garbanzo beans
- fresh chopped cilantro for garnish
- Place eggplant, onion, fenugreek leaves and garam masala in a deep sauté pan with the water.
- Cover and simmer until the onions are tender.
- Add remaining ingredients and stir well to combine. Simmer about 30 minutes more.
- Serve as is or with some brown basmati rice. Garnish with cilantro.
Serves 2-3 as a main dish. Enjoy!