Exotic aubergine and chickpea stew

Exotic aubergine and chickpea stew
Warm days did not last long, however, believe that the cool and rainy period of rapid and re glad the sun and heat. That weekend would not be dark and cold, healthy recipes invites you to make fine dining.

Servings: 4
Preparation Difficulty: moderate
Preparation time: 50 minutes.

2 eggplants
400g canned chickpeas, rinsed and Drained
400 ml of coconut milk
6 tomatoes, cut into quarters
2 onions, chopped
2 dried chili peppers, chopped (you can use only one)
A little olive oil
1 tablespoon mustard seeds
4 teaspoons garam masala spice (available at spice shops of, or in larger supermarkets)
2 teaspoons ground coriander spice
2 teaspoons of turmeric

Cut eggplant lengthwise and cut into thin slices, deep frying pan heat the oil and slightly fry the cloves in it (after 2-3 min. Either side). Slices should be nicely brown and crispy, remove them to a plate (stir-fry a few slices at a time).

In a pan pour a little more oil, add mustard seeds and sauté for about half a minute, then add the onions and sauté until they soften and begin ruduoti. Leave the chili pepper, all spices, coconut milk and a spoon sauté for about a minute. Pour remaining milk, half a tin (from coconut milk) of water, add the tomatoes and everything on low heat cook for about 25-30 minutes. Before the Stew becomes thick.

Stir in the aubergines, chickpeas and cook for 5 minutes. Serve with bulk of rice.