Garlic Braised Eggplant And Chickpea Casserole

Let no one imagine that he will lose anything of human dignity by this voluntary sell-out of his all to his God. He does not by this degrade himself as a man; rather he finds his right place of high honor as one made in the image of his Creator. His deep disgrace lay in his moral derangement, his unnatural usurpation of the place of God. His honor will be proved by restoring again that stolen throne. In exalting God over all, he finds his own highest honor upheld.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Grains		Eggplant, Vegetables	6	Servings

INGREDIENTS

1/4	c	Vegetable oil plus
		2 tablespoons
1 1/2	t	Cumin seed
1/2	t	Fennel seeds
1/2	t	Black peppercorns cracked
2		Onions sliced
12		Garlic clove thickly sliced
2	t	Powdered mustard
1	t	Red pepper flakes
1	t	Tumeric or curry powder
1	t	Salt
1		Eggplant, about 3/4 lb
		unpeeled cut into
		1/2"X2" pieces
5		Plum tomatoes
		about 3/4 lb quartered
19	oz	Chick peas
		rinsed and drained
2	T	Cilantro, or mint chopped

INSTRUCTIONS

In a large skillet or flameproof casserole, heat the oil over high
heat. Add the cumin seeds and cook til dark brown, about 15 seconds.
Add the fennel seeds and black pepper and cook for 5 seconds.  Add  the
onion and garlic and reduce the heat to moderately high.  Cook,
stirring frequently, until the onion and garlic are lightly browned,
about 5 minutes.  Stir in the mustard, hot pepper, tumeric and salt.
Add the eggplant.  Reduce the heat to moderate and cook, stirring
gently, until the  eggplant is limp, about 5 minutes. Gently stir in
the chick peas,  cover and simmer over low heat until the liquid
thickens to a gravy  and the flavors have blended, about 5 minutes.
Season with additional  salt to taste. Sprinkle the coriander over the
top and serve. Walt MM  teresa@lamg.com Posted to MM-Recipes Digest V3
#263  Date: Wed, 25 Sep 1996 23:36:59 -0400  From: Walt Gray
<waltgray@mnsinc.com>

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