Spicey Eggplant Stew

2 Tlb canola oil
1 medium onion, diced
1/2 red pepper, diced
6 cloves garlic, chopped
2 med eggplants, 1 inch dice
28 oz can diced tomatoes
15 oz can chick peas, drained & rinsed
1 1/2 tsp coriander
1 tsp cumin
1/2 tsp tumeric
1 tsp hot pepper sauce
1/2 tsp freshly ground pepper
1 tsp salt
2 Tlb tomato paste, optional

Heat oil in large, heavy saucepan. Saute onion and pepper until softened, about 7 minutes. Add garlic and saute 2 minutes. Add eggplant, coriander, tumeric, cumin, salt and pepper. Stir thoughly until eggplant is coated with spices. Add tomatoes, bring to boil, reduce heat, cover, and simmer 30 minutes, stirring occasionally.
Add chick peas and hot sauce. If using, stir tomato paste and 2 tlb water together and add to stew.
Serve over brown rice.

Number of Servings: 8

Recipe submitted by SparkPeople user CSR2388.