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Export 16 ingredients for grocery delivery
Step 1
Preheat oven to 400 degrees. Lightly oil a large rimmed baking sheet.
Step 2
Cut the tops off of the eggplant, then chop into 1 inch cubes. There is no need to peel the eggplant, unless you prefer to.
Step 3
Add the eggplant chunks to the baking sheet, and drizzle with 3 tablespoons of olive oil. Stir to coat the eggplant in the oil, then spread out and sprinkle with a salt. Bake for 25-30 minutes, until the eggplant is tender.
Step 4
Meanwhile, in a large skillet, add the 2 tablespoons of olive oil. Sauté the onion and red bell pepper for 4-5 minutes, until translucent and soft.
Step 5
Now stir in the spices: coriander, smoked paprika, turmeric and garam masala (or curry powder). If the mixture gets too dry, add a few tablespoon of water to de-glaze the pan a bit. Cook for about 1 minute, then add the garlic and ginger and cook for 1 more minute.
Step 6
To the skillet, add the canned diced tomatoes, coconut milk and chickpeas. Stir. Once the eggplant is done roasting, add to the skillet as well and stir in. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes. Add salt to taste.
Step 7
Serve over cooked rice, fresh chopped cilantro/parsley and perhaps a side of vegan naan if desired.
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