Wednesday, November 10, 2010

Eggplant Chana Masala

Eggplant Chana Masala

Lunch today was Eggplant Chana Masala from Alicia Silverstone's book The Kind Diet.  A warming, hearty stew of eggplant, onions, chickpeas and tomatoes hit the spot accompanied by some jasmine rice and my favourite vinegary Korean spinach.  The recipe called for 2 cans of chickpeas and I only had one but the pot was overflowing so I didn't make any substitutions.  I always use fresh tomatoes in place of canned because I hate the weird flavour the canned ones have.  It's impossible to get rid of that tinniness unless you simmer them for a very long time and this is a fast cooking recipe, about 45 minutes in total.



1 comment:

  1. That looks beautiful! And I agree, I hate the tinned aftertaste of canned tomatoes. Plus, with the BPA concern for can lining (especially in tomato products), there's every reason to use fresh!