Recipe Name Indian eggplant with chickpeas and tomatoes Submitted by Guest Recipe Description homemade, this recipe does not use coconut milk Quantity 1 Quantity Unit wok Prep Time (minutes) 10 Cook Time (minutes) 30 Ready In (minutes) 40

Ingredients Amount Measure Ingredient 2 cups chickpeas (15oz can) 2 cups tomatoes canned, diced 2 cups, cubes Eggplant 3 tablespoons Curry Paste, Patak 1 cup, chopped Onion, chopped 1 tablespoon garlic minced 3 tablespoons olive oil Steps Sequence Step 1 dice up veggies and heat oil in a pan. 2 add onion, curry paste and garlic to hot wok and cook approx 3 min. 3 add eggplant, tomatoes, and chickpeas. Cook until eggplant becomes tender 4 serve with basmati rice.