Eggplant, Chickpea And Tomato Curry

• 2 tablespoons extra-virgin olive oil
• 2 red onions, each cut into 8 wedges
• One 1/2-inch piece of fresh ginger, peeled and minced
• 2 garlic cloves, minced
• 1 1/2 tablespoons Madras curry powder
• 1 eggplant (1 1/2 pounds), cut into 1-inch dice
• One 14-ounce can of chickpeas, drained
• 1 cup chicken stock or low-sodium broth
• 3/4 cup unsweetened coconut milk
• 12 cherry tomatoes, halved
• Kosher salt and freshly ground pepper
• 1/2 cup cilantro leaves

1. In a very large, deep skillet, heat the olive oil. Add the onions and cook over moderate heat until they begin to soften, about 3 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the curry powder and cook until fragrant, about 30 seconds. Add the eggplant, chickpeas, stock and coconut milk and bring to a simmer. Cover and cook over moderate heat until the eggplant begins to soften, about 8 minutes.
2. Stir the tomatoes into the curry, cover and simmer until the eggplant is tender, about 3 minutes longer. Season with salt and pepper. Stir in the cilantro and serve.
3. SERVE WITH White rice and yogurt.

extravirgin olive oil, red onions, ginger, garlic, curry powder, eggplant, chickpeas, chicken, unsweetened coconut milk, cherry tomatoes, kosher salt, cilantro

Taken from www.epicurious.com/recipes/member/views/eggplant-chickpea-and-tomato-curry-51856441 (may not work)