Eggplant and Chickpea Curry (Serves 4)
- 1 – 1/2 lbs Eggplant chopped into 1 inch pieces

- 1 Red Pepper – chopped into chunks

- 4 tomatoes cubed
- 1 onion chopped
- 1 – 8 oz can chickpeas or 1 cup soaked overnight and boiled
- 1 onions cut into  8 wedges
- 1 teaspoon cumin powder
- 4 cloves garlic – chopped
- 1/2 teaspoon coriander powder
- 5 tablespoons olive oil
- 1 inch fresh ginger – pealed and minced
Fresh Cilantro
- 1 – 1/2 teaspoon chili powder or 2 fresh Anaheim or another chili pepper of similar flavor
- 1 cup soup stock (either chicken stock or veggie stock)
- 1 Yellow Squash – chopped into chunks
- 3/4 cup coconut milk
(1)  Heat the 3 tablespoons olive oil in pan.  Add chopped 2 cloves garlic and onion.  Cook until soft.  
(2)  Add the spices and cook, stirring for a few seconds.  Now add the soup stock, cubed eggplant, red pepper and yellow squash stir and let cook until veggies are soft.  Add tomatoes and chickpeas and season with salt and pepper.  Cover and simmer for 15 minutes.
(3) Garnish:  2 tablespoons olive oil, 1 onion sliced, 2 cloves garlic chopped, springs of fresh cilantro.  Heat Oil and sauté sliced onions and garlic.  Fry until golden crisp.  Chop cilantro.  Garnish each plate with crispy onions and cilantro