Moroccan Eggplant With Garbanzo Beans

This is becoming a regular at our house. Moroccan Eggplant With Garbanzo Beans from



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

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

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

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

Stir again to mix.

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

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

Simmer for another 5 minutes.

Season with salt and pepper.

Serve sprinkled with chopped cilantro.