Eggplant Chickpea Curry

Directions

1. 1
   Cook rice according to package instructions. This will differ depending on what kind of rice you choose. 
2. 2
   Heat the oil in a large soup pot over medium heat.
3. 3
   Add onions and sauté, stirring occasionally, for 5-7 minutes, until onions are fragrant and translucent.
4. 4
   Add garlic and ginger and sauté for another minute. 
5. 5
   Add curry powder, cumin, turmeric, cayenne pepper, and salt, stirring to coat the garlic/onion mixture. 
6. 6
   Add eggplant, tomatoes, chickpeas, and vegetable broth. Bring to a light simmer and simmer, uncovered, for 20-25 minutes until tomatoes and eggplant are cooked and about 1/2 the liquid has been absorbed. 
7. 7
   Serve over rice with fresh cilantro.