Indian Eggplant Stew
  • 1/4 cup ghee or olive oil
  • 1/2 cup chopped onion
  • 3 cloves chopped garlic
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black mustard seeds
  • 1 tablespoon grated fresh ginger
  • 1 fresh chili pepper, jalapeno or serrano
  • 1 eggplant, cubed
  • 1 bunch of fresh spinach, rinsed
  • 4 ripe tomatoes, chopped
  • 1 teaspoon turmeric
  • 1 1/2 teaspoon salt
  • 1 (15 oz) can of garbanzo beans
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar
  1. Heat a large soup pot over medium to high heat and add the ghee or olive oil. Add the onions and garlic, cumin seeds, mustard seeds, ginger, and hot pepper until the onions are translucent and the mustard seeds begin to pop. Add the eggplant and mix well so the spices and ghee are absorbed, the let it cook for 8 minutes, stirring occasionally. Add the bunch of fresh spinach. There is no need to cut off the stems since many of the vitamins are found there. You can put the spinach in without chopping and it will cook down. Cover the stew pot for a few minutes until it cooks down and you can fit the rest of the ingredients in the pot. Add the tomatoes, turmeric, and salt and cook above for about 10 minutes, until spinach is soft. Add the garbanzo beans, lemon juice, and sugar, and cook for about 5 more minutes. Serve over spiced basmati rice for a delicious and nutritious meal!