Ingredients:

2 large eggplants, cut into small chunks

64 oz. diced tomatoes

16 oz. canned chickpeas, drained

2 onions, cut into strips

5 jalapenos, seeds removed, halved and sliced

10 cloves of garlic, minced

1 1/2 cups + 2 Tbs olive oil

2 Tbs + 1 tsp coriander

1 Tbs red chile powder

1 tsp cumin

1/2 tsp turmeric

salt

Feeds six

Generously salt the eggplants, let them drain for 1 hour and then thoroughly rinse them.

Heat 1 1/2 cups of olive oil on medium in a large stirfry pan or wok. Add eggplant, 2 Tbs coriander, and red chili powder, mix well, then cook for 45 minutes stirring occasionally.

While this is cooking, heat 2 Tbs of olive oil on medium in a smaller stir-fry pan. Add in onion and jalapenos and cook until onion becomes translucent then add remaining spices, garlic and chickpeas. Cook for about 8 minutes stirring frequently.

Add tomatoes to the eggplant and cook for another 5 minutes. Put 3/4 of the tomatoes and eggplant through a food processor, then mix everything together and add salt and more chili powder to taste.

Serve with rice.