Eggplant, Chickpea, and Tomato Curry Recipe

• 2 tablespoons extra-virgin olive oil
• 2 red onions, each cut into 8 wedges
• 1 (A 1/2-inch) piece of fresh ginger, peeled and minced
• 2 garlic cloves
• 1A 1/2 tablespoons Madras curry powder
• 1 (1A 1/2 lb) eggplant, cut into 1-inch dice
• 1 (14-oz) can of chickpeas, drained
• 1-cup chicken stock
• A 3/4 cup unsweetened coconut milk
• 12 cherry tomatoes, halved
• Salt and pepper
• A 1/2 cup cilantro leaves

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

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

Taken from cookeatshare.com/recipes/eggplant-chickpea-and-tomato-curry-31915 (may not work)