Moroccan Eggplant with Garbanzo Beans

This is a vegetarian dish where there is so much going on flavor-wise, you never even realize that there’s no meat.  Sweet chunks of red bell pepper meet with tart pieces of eggplant and meld together in the spices for a fantastic stew that is rich in vitamin c and fiber.  The chewy little raisins reconstitute in the sauce and add yet another level of texture.

1 large onion, cut in half and sliced thinly
5 medium cloves garlic, minced
1 medium red bell pepper, cut into 1-inch chunks
1 medium eggplant, peeled and cut into 1-inch cubes
pinch of red pepper flakes
2 tsp turmeric
1/2 tsp garam masala
1 15 oz. can garbanzo beans, rinsed & drained
2 cups cooked lentils
1/2 cup tomato sauce
1-1/4 cups + 1 TBS chicken or vegetable broth
1/2 cup raisins (I used a variety of golden, Thompson & red flame)
1 TBS chopped fresh cilantro
salt and pepper to taste


  • Heat 1 TBS of broth in a large skillet and sauté the onion over medium heat for 5 minutes, stirring frequently
  • Add garlic, red bell pepper, eggplant, garam masala, and turmeric
  • Stir to mix it up, and add remaining broth and tomato sauce
  • Stir again, cover, and cook over a medium-low heat for 15 minutes, stirring occasionally
  • Add garbanzo beans, lentils, red chili flakes, and raisins and simmer for another 5 minutes
  • Season with salt and pepper. Serve topped with chopped cilantro

This recipe was inspired by a post on World’s Healthiest Foods.

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