Eggplant Chana Masala

I cook so few good vegetarian dishes (besides salads).  This one is my favorite.  This time around, I mixed it up and added a little eggplant.  It was a welcome addition, though you can leave it out if you'd like.  It would be more traditional that way.

Also...  The recipe calls for the use of Amchoor powder, which is made from tart, unripe mangos that are dried and ground.  It gives a bit of sourness to the dish.  If you don't have this, substitute more lemon juice (as per the instructions).

INGREDIENTS:

2 tbsp. canola oil

2 medium onions

2 cloves garlic

2 teaspoons grated fresh ginger

1 fresh, hot green chili pepper, (jalepeno is fine)

1 tbsp. ground coriander

1 tbsp. ground cumin

1/2 tsp. ground cayenne pepper (optional)

1 tsp. ground turmeric

2 tsp. whole cumin seeds

1 tbsp. amchoor powder (see below)

1 tbsp. paprika

2 tsp. garam masala

2 cups tomatoes, chopped small (I don't worry about seeds or skins.) or 1 15 oz. can of tomatoes with their juices, chopped small

2/3 cup water

2 cups cubed eggplant (skin on, 1 by 1 inch)

1 (15 oz.) can chickpeas, drained and rinsed (Double this if you leave out the eggplant.)

Salt (to taste)

1/2 lemon (juiced) (use a whole lemon if no Amchoor powder)

Finely mince the onion, garlic, and pepper.  Put the oil in a large pan, add the cumin seeds to the cool oil and turn on the heat to medium.  The seeds will begin to brown and pop.  Add the onion, garlic, ginger and pepper and sauté over medium heat until it begins to brown.  Add the eggplant and fry until it also begins to take on color. Now, add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala.  Mix well.  Fry with the spices for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas.   Simmer uncovered for 10 minutes or so, then stir in salt and lemon juice.  Serve with warm flat bread and your favorite rice.