Not all Indian recipes are straight-up curry. Bharta is a combination of mashed eggplant, warming spices and sliced peppers. Throw in the addition of chickpeas, and you have a well-rounded, meat-free meal. Although the cooking time seems daunting, it's incredibly easy to prepare.
2 medium eggplants
2 bell peppers (red or green), sliced thinly
1/2 onion, sliced thinly
2 cloves garlic, minced
1T freshly grated ginger
1t dried turmeric
3T tomato paste
1 can chickpeas, drained and rinsed
1 cup water or vegetable broth
Chopped cilantro or scallions
Brown rice, quinoa or cauliflower rice
Preheat the oven to 375 degrees. Cut the ends off of the eggplants and then slice them lengthwise. Rub them in oil and wrap them in tin foil. Bake them for 30 minutes or until very, very soft. Allow to cool just a bit so you can handle them. Scoop out the flesh into a bowl, and mash.
Add olive oil into a pan and heat on medium heat. Add the onion and peppers, and cook for about seven minutes, or until soft. Add the garlic and ginger, and cook for 30 seconds until they are nice and fragrant. Add the eggplant mash, remaining spices, tomato paste and chickpeas and stir to combine. Add in the water/broth, and bring to a simmer. Cover and reduce to low heat. Cook for about 10 minutes. You may need to add more water depending on how dry it gets.
Taste and adjust seasonings as necessary.
Serve with cauliflower rice, quinoa or brown rice.