Moroccan Eggplant And Chickpeas

• 1 large onion, cut in half and sliced thin
• 5 medium garlic cloves, pressed
• 1 medium red bell pepper, cut in 1 inch squares
• 1 medium eggplant, cut into 1 inch pieces
• 1 pinch red pepper flakes
• 2 teaspoons turmeric
• 1/2 teaspoon garam masala
• 1 (15 ounce) can garbanzo beans
• 1 (15 ounce) can lentils, drained
• 1/2 cup tomato sauce
• 1 1/4 cups tbsps vegetable broth
• 1 tablespoon vegetable broth
• 1/2 cup raisins
• 1 tablespoon chopped fresh cilantro
• salt and black pepper

1. Slice onion and press garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
2. Heat 1 TBS broth in a 10-12 inch skillet. Healthy Saute onion in broth over medium heat for 5 minutes stirring frequently. Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce.
3. Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
4. Add garbanzo beans, lentils, red chili flakes, and raisins.
5. Simmer for another 5 minutes.
6. Season with salt and pepper.
7. Serve sprinkled with chopped cilantro.

onion, garlic, red bell pepper, eggplant, red pepper, turmeric, garam masala, garbanzo beans, lentils, tomato sauce, vegetable broth, vegetable broth, raisins, fresh cilantro, salt

Taken from www.food.com/recipe/moroccan-eggplant-and-chickpeas-364624 (may not work)