2 large garlic cloves, mashed with salt
2 tsp. curry powder
1/2 cup vegetable oil
I large eggplant (or about one pound), peeled and cut into 1/2 inch pieces
1 large onion, cut into 1/2 inch pieces
1 cup of dry beans precooked or 15 oz can*
Freshly ground pepper and salt
1 large bunch of spinach or torn chard leaves
Preheat oven to 425 degrees.
Mash the garlic with a pinch of salt.
Mix garlic paste with vegetable oil and curry powder. Add the eggplant, onion, garbanzos and season with salt and pepper to taste. Toss well.
Spread the vegetables in an even layer and roast for about 30 minutes, stirring once or twice until the eggplant and onion are tender.
Stir in the spinach or chard and roast just until wilted, about 2 minutes.
Serve warm.
*Most canned products contain BPA in the lining of the cans, so I cook dry beans in a pressure cooker.
