Serves
4-6
Prep Time
10 minutes
Cooking Time
25 minutes
Ingredients
- ¼ cup oil
- 1 large eggplant, cut into 1½ cm cubes
- 1 onion, chopped
- 1 teaspoon each garam masala and ground cardamom
- 1 teaspoon each crushed garlic and grated ginger
- 1-2 long green chillies, seeded and finely chopped
- 690g jar Leggo's Rich Passata - Gourmet Tomato Puree
- 1 cup vegetable stock
- 400g can Edgell Chick Peas, undrained
- Fresh coriander leaves, for garnish
- Roti bread, for serving
Chick Peas
Method
STEP 1Heat oil in a large non stick frypan over medium heat. Add eggplant and cook for 6-7 minutes or until lightly golden.
STEP 2
Add onion, spices, garlic, ginger and chilli. Cook for 2-3 minutes or until softened and fragrant.
STEP 3
Add 2 cups Leggo’s Gourmet Passata, stock, undrained Edgell Chick Peas and stir to combine. Bring to the boil, reduce heat and simmer for 15 minutes until sauce has thickened and eggplant has softened.
STEP 4
Garnish with coriander and serve with roti bread.
Tips
Adjust the spice level to your taste with the amount of green chilli added.