Morrocan Eggplant and Chickpea Sautee

I usually eat this with a Mediterranean salad made of cucumber, red pepper, and feta cheese. Or with a side of chicken stewed in onion and cinnamon, if you are a poultry lover!

Sarah BakerSarahBaker

Ingredients:

• 1 can chickpeas
• 1 egg plant
• 5 vine tomatoes
• 1 cup Greek yogurt
• 1 tsp cinnamon
• 1 tsp cumin
• 1 tsp thyme
• 1 sprig fresh mint
• 4 cloves garlic
• 1 white onion
• 2 tbsp coconut oil

Instructions:

• Chop the onion and garlic, sautee in a pan coated with coconut oil until translucent.
• Chop the tomatoes, and add to the sauteing pan.
• Cook for about 3 minutes, then add about 2 heaping spoonfuls of Greek yogurt.
• Add the mint and seasonings, and stir.
• After 3 more minutes, add the eggplant and chickpeas, and cook for another 5 minutes.
• Add a pinch more of cinnamon and curry, and cook for 3 more minutes.
• Serve with a topping of Greek yogurt, and garnish with mint.