Spiced Eggplant And Kidney Beans

• 2 tablespoons olive oil
• 1 chopped onion
• 2 cloves garlic crushed
• 1 eggplant medium, chopped
• 2 zucchini chopped
• 1 tsp ground cili
• 1 teaspoon paprika
• 14 ounces diced tomatoes
• 14 ounces red kidney beans drained and rinsed
• 1 cup vegetable stock
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 cup greek style yogurt
• 1 tablespoon lemon juice
• 3 teaspoons mint chopped
• 3 drops Tabasco
• 3 sprigs cilantro leaves
• steamed rice to serve

1. Heat olive oil in a large frying pan over medium heat. Saute onion and garlic 2-3 mins, until softened. Add eggplant, zucchini, chili and paprika. Cook, stirring, 5-6 mins.
2. Stir in tomatoes, beans, stock, tomato paste and sugar. Bring to a boil on high, reduce heat to low and simmer 10-15 mins, until sauce thickens.
3. In a bowl, combine yogurt, lemon juice, mint and a few drops Tabasco. Season to taste.
4. Stir cilantro leaves into the eggplant, season to taste. Serve with rice and yogurt sauce.

olive oil, onion, garlic, eggplant medium, zucchini, ground cili, paprika, tomatoes, red kidney, vegetable stock, tomato paste, sugar, greek style yogurt, lemon juice, mint chopped, cilantro, rice

Taken from www.yummly.com/recipe/Spiced-Eggplant-and-Kidney-Beans-1405138 (may not work)