Eggplant & Chickpea Curry

This recipe comes from a blog called "Two blue lemons" that I printed years ago.

Eggplant Chickpea Curry

Ingredients
Olive Oil
1 large yellow onion  diced
1 inch fresh ginger root, grated or minced
2 gloves garlic, minced
2 carrots, diced
1 tsp whole corriander seeds
1 tsp cumin
1 teaspoon garam masala
1 teaspon hot madras curry powder
red pepper flakes, cayenne, or jalapenos to taste
1 large eggplant, diced
2 cans chickpeas, drained and rinsed
1 can [14 oz] diced tomatoes
3 gloves garlic minced
1/2 cup frozen peas
1 tsp salt
handful of fresh cilantro, chopped.

Preperation:

1 - In a large bottom heavy skillet, saute the onions, ginger, garlic and carrots in olive oil until the onions are transluscent and the carrots are soft

2 -  Add the spices {coriander seeds through red pepper flakes) and saute for a few more minutes so the spices can toast and release their flavour.

3 - Add the eggplant, chickpeas, tomatoes and garlic

4 - Cover and simmer on medium-low for about 20-30 minutes or until the eggplant is barely recognizable and everything has become a thick dark curry.

5 - Add the peas and cilantro, season with salt, and continue to cook for a few minutes just until the peas are hot.