Red Curry with Eggplant and Chickpeas

This is a wonderful vegetarian main dish that can also be serve as a hearty side dish.

Ingredients

• 2 tablespoon canola oil
• 3 small onions, slivered
• thumb of ginger, peeled and sliced thin accross the grain
• 2 cloves of garlic, peeled and sliced thin
• 2 teaspoons of garam masala
• 15 oz. can organic chickpeas
• 2 cups water
• 1 tablespoon red curry paste
• 5 purple and 5 white/green egg-sized eggplants, stem end removed and sliced in half
• 4 Roma tomatoes, cut into 8 pieces
• ½ cup chopped cilantro

Instructions

1. Heat oil in large frying pan. Add onions and saute until they just start to turn golden.
2. Add ginger, garlic, and 1 teaspoon of gram masala.
3. Cook until the garlic just start to color. Do not let the garlic burn because that will make it bitter.
4. Add the can of chickpeas and water.
5. Add red curry paste and stir until paste is compleatly desolved.
6. Add the eggplant. Cook until the eggplant just begins to soften.
7. Add the tomatoes and the remaining teaspoon of the gram masala.
8. Cook until the egplant is soft but not mushy.
9. Add the cornstarch while stirring rapidly. Cook until thickened.
10. Turn off heat (if cooking on an electric stove, move pan off burner in addition to turning off heat).
11. Stur in cilantro.

Serve over rice.