Eggplant and Chickpea Stew

The eggplant is a bit intimidating.  It's an odd color (purple) and an odd shape (light bulb?) and if not cooked correctly can be a mushy mess.
This is a pretty straightforward recipe that produces a hearty dish.

What you need:
1/2 large eggplant (chopped)
2 tomatoes
can of chickpeas/garbanzo beans
spoon on peanut butter
dashes of salt, pepper, cumin, red pepper flakes, soy sauce
two cloves of garlic (minced)
olive oil

What you do:
Place eggplant bits on baking sheets in preheated oven (400) and cook for about 20-30 minutes.  The eggplant should darken.  Do the same with the chickpeas at the same time, but take them out after about 10 minutes.  Just give them a little roasted color.
Sautee garlic in olive oil.  Throw in the tomatoes, peanut butter and spices.  Simmer on low while the eggplant and chickpeas are cooking.  Toss everything together and cook for an additional five minutes to let the flavors socialize.

Goes well with couscous or quinoa.  For the non-hippies among us, rice is good.  Or as pictured above, go grainless and pair with stir-fried kale and mushrooms.