Eggplant and Red Potato Stew

Makes:: 4 servings
Time to Prepare:: 0:15
Time to Cook:: 0:30

Ingredients

2 med

Potato
1 tbls

Olive Oil
1 med

Eggplant
1/2 med

Onions
1 tsp

Garlic
1 tsp

Dried Coriander Leaf
1/2 tsp

Cumin Seed
1/4 tsp

Cayenne Pepper
1/8 tsp

Ground Turmeric
1 tbls

Water
16 oz

Canned Red Tomatos
15 oz

Chickpeas, canned
1/2 cup

Water
1 pinch

Table Salt
1 pinch

Black Pepper
1/4 cup

Cilandro

Directions

1. Saute potatoes in oil in large saucepan until browned. Remove and reserve.

2. Add eggplant to saucepan. Cook over medium-low heat until lightly browned, stirring frequently. Remove eggplant and reserve.

3. Blend onion and the next 6 ingredients in food processor until a smooth paste. Add to saucepan and cook over medium-low heat, 4 minutes, stirring frequently to prevent burning.

4. Add reserved potatoes and eggplant, tomatoes with liquid, beans, and 1/2 cup water to saucepan. Heat to a boil. Lower heat and simmer, covered, for about 20 minutes. Season to with salt and pepper. Stir in cilantro. Serve.