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| 1/4 Tasse | Vegetable oil plus 2 tablespoons |
| 1 1/2 Teelöffel | Cumin seed |
| 1/2 Teelöffel | Fennel Seeds |
| 1/2 Teelöffel | Black peppercorns cracked |
| 2 mittel | Onions sliced |
| 12 gross | Garlic clove thickly sliced |
| 2 Teelöffel | Powdered mustard |
| 1 Teelöffel | red pepper flakes |
| 1 Teelöffel | Tumeric or curry powder |
| 1 Teelöffel | salt |
| 1 klein | Eggplant (about 3/4 lb) unpeeled, cut into 1/2"X2" pieces |
| 5 | Plum tomatoes (about 3/4 lb) quartered |
| 19 x ca. 30 g | Chickpeas rinsed, drained |
| 2 Esslöffel | Cilantro (or mint) chopped |
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In a large skillet or flameproof casserole, heat the oil over high heat. Add the cumin seeds and cook til dark brown, about 15 seconds. Add the fennel seeds and black pepper and cook for 5 seconds. Add the onion and garlic and reduce the heat to moderately high. Cook, stirring frequently, until the onion and garlic are lightly browned, about 5 minutes.
Stir in the mustard, hot pepper, tumeric and salt. Add the eggplant. Reduce the heat to moderate and cook, stirring gently, until the eggplant is limp, about 5 minutes. Gently stir in the chick peas, cover and simmer over low heat until the liquid thickens to a gravy and the flavors have blended, about 5 minutes. Season with additional salt to taste. Sprinkle the coriander over the top and serve. Walt Mm
teresa@lamg. Com
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