Moroccan Eggplant. Indian spices that help with inflammation and excite your taste buds!

Moroccan Eggplant

Vegan, Gluten Free

Happily serves 6

ALL ORGANIC INGREDIENTS 

1 Yellow Onion

2 Garlic cloves

1 Red bell Pepper

1 medium Eggplant

2 tsp Turmeric

1/2 tsp Garam malsala

2 Cups Garbanzo beans 

1/2 Cup Tomato sauce

1-1/4 cups + 1 TBSP Bone Broth (vegetable broth if Vegan)

1 TBSP  Cilantro 

Red Pepper Flakes to desired hotness 

Himalayan Sea salt

Black pepper to taste

Slice onion and press garlic and let sit for at least 5 minutes.

Rinse Beans well if you are not pressure cooking the, yourself.

Slice Eggplant, chop Bell Peppers, chop cilantro.

Heat 1 TBSP Bone broth in a cast iron skillet. 

Sauté onion in broth over medium heat for about 5 minutes, stirring frequently. 

Mix in garlic, red bell pepper, eggplant, garam masala, and turmeric. 

Add broth and tomato sauce. 

Stir, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender. 

Add garbanzo beans.

Simmer for another 5 minutes. 

Season with salt and pepper after cooking

Sprinkle with cilantro and red pepper Flakes.