Enjoyable Eggplant Stew

Stew, casserole, one pot wonder what ever you want to call it, you will definitely call it delicious. 

My friend's Mum makes this Lebanese eggplant dish which I had a hankering for, not having her recipe I decided to combine this one from Roaming Tales with this one from HowToExpo plus I felt like using mustard seeds so they made a guest appearance. 

2 x medium eggplants, chopped into 1cm cubes

1 x large brown onion, chopped finely

1 x tin chickpeas

1 x tin chopped tomatoes

1tsp brown mustard seeds, popped in dry saucepan and then crushed

1tsp ground cumin

1tsp mild cayenne pepper

2 x large cloves garlic, crushed

evoo

brown rice 

Heat oil in fry pan and add eggplant once browned remove and set aside on absorbent paper. In same fry pan lightly fry onions, garlic and spices, add chickpeas and fry for a minute or two, add tomatoes with another half tin of filtered water, add eggplants back into the mix, turn down heat and simmer with lid on for half an hour. 

Serve with brown rice and a smile.