Chickpea And Eggplant Curry - cooking recipe

Ingredients

2 tsp olive oil
1 large onion, coarsely chopped
1 tbsp curry powder
8 None baby eggplant, sliced
1 can (15 oz) chickpeas
8 oz grape tomatoes
4 oz baby spinach leaves
None None Brown rice and tzatziki, to serve

Preparation

Heat oil in a heavy-bottomed saucepan on medium heat. Add onion and curry powder and cook, stirring, for 3 mins, or until fragrant.
Gently stir in eggplant; cook for 5 mins, or until tender. Add chickpeas with their liquid and tomatoes. Cover and simmer for 10 mins, stirring occasionally.
Stir in spinach and season to taste. Serve with brown rice and tzatziki.