Eggplant & Chickpea Curry Stew

Ingredients

2
large eggplants or several small ones
 
olive oil (enough to coat eggplants and stew pot)
1
large onion (diced)
5 cloves
garlic (minced)
1 teaspoon
cumin
1 tablespoon
turmeric
1 teaspoon
coriander
1 teaspoon
cardamom
1 teaspoon
ginger powder
2
piece of fresh ginger (grated)
3
zucchinis (cubed)
2
red peppers (chopped)
1
small hot pepper (diced)
1 can
chickpeas (28 oz, drained and rinsed; omit for low carb version)
1 can
diced or chopped tomatoes (28 oz)
1⁄4 cup
dulse flakes (optional)
1 bunch
Swiss chard
 
sea salt and pepper (to taste)
Yields:
servings

Instructions

Cut eggplants into 1-inch cubes, coat with olive oil and either roast for 30 minutes in a 400 degree oven or pan saute until soft. Coat bottom of large pot with generous amount of olive oil. Saute onion and garlic until translucent and soft. Combine cumin, coriander, turmeric, cardamom and ginger powder in a small bowl, adding two tablespoons of water to make a thick paste. Add spice mixture to the onion and garlic and cook until you smell the aroma (a few minutes).Add fresh ginger, zucchini, red peppers, hot pepper and cook until soft. Add chickpeas (if using) and canned tomatoes, plus dulse flakes if desired. Mix well and cook for 15-20 minutes until all vegetables are soft and tender.Roll the chard lengthwise and sliced into thin ribbons (chiffonade) or chop them. Add chard to the pot, stir well, and cook for five more minutes. Adjust spices with salt and pepper to taste, and serve.