Instructions: (Makes enough for 2 with lots of leftovers)

Poke a few holes in the eggplant with a fork and bake in a 450 degree oven for 30 minutes. (You can skip this step, but youll have to simmer the curry longer.) Process garbanzo beans in a food processor until smooth (I just used some leftover hummus I had made for a party). Peel eggplant and chop into 1 inch cubes. Spray a frying pan with nonstick spray. Saute onion and garlic until browned. Add eggplant, peas and tomatoes and stir (if you skipped baking the eggplant beforehand, cover and simmer until eggplant softens, add water if necessary). Add processed garbanzo beans and spices, stir until all ingredients are blended together and simmer until heated.

Serve over brown rice with a dollop of soy sour cream.

NOTES : For those of you not on the fatfree@fatfree.com list, here is a recently posted recipe posted by a ff list member, which I think you might enjoy and which has been said to be excellent: (Sunny)

ENJOY !!

This is a tried and true recipe!

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