Egyptian Eggplant

Ingredients:

1 medium eggplant, sliced or cubed
½ garlic clove, minced (or tsp garlic powder)
1 tbsp Cilantro
1 tsp Cumin
1 tsp Paprika
1 can chickpeas, drained
1/2 fresh lemon juiced/squeezed
1 ounce water
1/2 cup tomato sauce
1 tablespoon olive oil
1 red bell pepper chopped
5 pickled jalapeno peppers chopped
1/2 cup chicken or vegetable broth
1/2 cup tomato sauce

Directions:

Cut or slice eggplant and mix lemon juice and water and toss together in a bowl.
Saute bell pepper and eggplant in olive oil for a few minutes.
Add tomato sauce, broth, jalapenos, and can of chickpeas.
Add sea salt, cumin, paprika, cilantro, and garlic.
Cook and reduce until eggplant is soft and chickpeas are tender.

This is delicious with yogurt, chicken or fish and some bread!