Moroccan Eggplant

Ingredients

1 sm-med eggplant
1 lb ground organic
-- beef or lamb
1 medium onion
3 cloves garlic
1 can chickpeas
1 can tomatoes
1 tsp chili powder
1 tsp cinnamon
2 tsp cumin
Salt & pepper to taste

Directions

1. Cut eggplant into cubes. Salt and let drain for one hour.

2. Saute meat, onion and garlic in one tablespoon oil.

3. Add rinsed and drained chickpeas, tomatoes, eggplant and spices. Simmer 10 minutes on medium to low.

From the kitchen of: Lynn Russell

"The combination of flavours is wonderful and the chickpeas give added fiber. I used free range venison instead of beef or lamb."

Recipe published: Spring, 2007

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