Eggplant Curry With Shrimp

• 1 eggplant, large
• 1 onion, medium, chopped
• 1/2 red bell pepper, diced
• 1 1/4 teaspoon cumin seeds
• 1/2 teaspoon tumeric
• 1/4 teaspoons garlic, minced
• 1 can tomatoes, diced
• 2 teaspoon ginger paste
• 1/4 teaspoon red chili pepper flakes
• 2 teaspoon Sambal hot sauce
• 1 can chickpeas
• 1/2 cup veggie broth or water
• 1/4 cup Parsley
• 1/4 teaspoon garam masala
• 12 shrimp

1. Preheat oven to 400Prick eggplant with a fork and bake for 40-45 minutes
2. remove from oven and set aside
3. When cooled peel and chop the eggplant flesh.
4. heat a non stick skillet. add the onion and cook until in begint to turn golden.
5. add bell peppers and cook for a few more minutes.
6. clear a spot in the middle of the pan and sprinkle the cumin seeds directly on the hot surface. Stir and toast them for about 1 minute, until the become fragrant.
7. and sambal hot sauce.
8. Add eggplant and cook over med. heat, pressing eggplant with the back of a spoon to break up large pieces, for about 10 minutes.
9. Add the chickpeas and enought broth or water or chickpeas cooking liquiid to keep the mixutre moist, cover tightly and turn the heat down to low. Cook for at leat 15 minutes, stirring periodically until the sauce has thickened and the flavor have blended. You can hold this for as long as 45 minutes.
10. Just before serving, add the parsley and garam masala and salt to taste.
11. Serve with rice or indian bread

eggplant, onion, red bell pepper, cumin seeds, tumeric, garlic, tomatoes, ginger paste, red chili pepper, sambal hot sauce, chickpeas, veggie broth, parsley, garam masala, shrimp

Taken from www.epicurious.com/recipes/member/views/eggplant-curry-with-shrimp-5acac7e07cc7df1440e43dfe (may not work)