Another tasty, healthy treat from a Food for Life class participant. Our last class potluck is always a hit; we never know how different tasty dishes we'll get to enjoy! This is a very quick and easy recipe to prepare because it cheats a bit - using canned beans and chili.

Serves 8

3 large onions, roughly chopped
4-5 garlic cloves, minced
1 tsp curry powder or more to taste
1-2 tsps cumin or more to taste
1 large eggplant, peeled and chopped into 1/2 " pieces
2 (15 oz) cans chickpeas, drained
2 (14 oz) cans peeled tomatoes, drained
1 can vegetarian chili
1 large handful chopped fresh cilantro (1/2 cup)

Saute the onions and garlic with the curry powder and cumin in a little water in a large pot. Cook until onions are soft or translucent, about 5 minutes. Add the eggplant, and saute for 5 minutes longer, until lightly browned and softened. Sometimes the eggplant will absorb a lot of the liquid so you might have to add a bit more water to prevent sticking. Add the chickpeas, tomatoes, and chili. Simmer for 20-30 minutes. It will get watery, but then reduce to a thick, stewy chana masala. Add more spices to taste. Stir in the chopped cilantro and, walla, you're done.