Title: Spicy tomatoes & eggplant with chickpeas
 Categories: Main dish, Indian, Vegetarian
      Yield: 4 Servings
 
      5 tb Oil
      1 ea Onion, diced
      1 ts Ginger pulp
    1/4 ts Turmeric
      1 ts Garlic pulp
      1 ts Garam masala
  1 1/2 ts Coriander
      1 ts Chili powder
     14 oz Canned tomatoes
      1 sm Eggplant, diced
      1 ea Orange bell pepper, diced
      7 oz Chickpeas, cooked
      1 ts Salt
 
  Heat oil in a karahi or wok, add the onion & saute until golden-brown.
  Lower the heat & stir in the ginger, turmeric, garlic, garam masala,
  coriander & chili powder.
  
  Stir in the tomatoes, followed by the eggplant, bell pepper,
  chickpeas & salt.  Stir-fry for 5 to 7 minutes.  Serve hot over rice.
  
  Shehzad Husain, "Vegetarian Indian Cookery"