Charred Eggplant and Coconut Curry

1 medium eggplant, about 8 oz.
2 TBS canola oil
1 onion, chopped
1 red bell pepper, chopped
1 1/2 cups peeled and diced sweet potatoes
16 oz. canned chickpeas, rinsed and drained
16 oz. canned chopped tomatoes
1/2 cup unsweetened coconut milk

SPICE PASTE:
1 TBS ground cumin
1 TBS ground coriander seed
1/2 tsp ground cardamom
1/2 tsp fenugreek seeds
1 tsp ground ginger
1 tsp ground turmeric
3 garlic cloves
1-2 serrano chiles, seeded
1 tomato, quartered
2 tsp salt
1 tsp sugar

Stick a fork in the stem end of the eggplant, and roast it directly over a gas flame until charred and softened, about 15 minutes. (Alternately, roast it in a 425 degree oven for about 40 minutes.) Let cool, then peel and discard the skin. Don't worry if a few charred bits remain--this will add extra flavor.

To make the spice paste, combine all spices, garlic, chile, tomato, sugar and salt in a food processor and pulse to make a smooth paste. Add up to 1/3 cup of water, if necessary.

Heat the oil in a large, heavy-bottomed sauce pan, add the onion, and cook until softened. Add the spice paste and cook for about 2 minutes, then add the pepper, sweet potatoes, and chickpeas. Cover and cook for about 10 minutes. Add the tomatoes and 1/2 cup of water, bring to a boil, and simmer uncovered for about 20 minutes.

Put the peeled eggplant in a blender with the coconut milk, and pulse to form a thick puree. Add to the pan and bring to curry back to a simmer. Remove from heat and serve.

Makes 6 1-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user AKATIKI.