Eggplant and Potato Hotpot

I love eggplant. Larry is less keen. But when I combine it with potatoes and tomatoes, it makes a stew that even he enjoys.

This is a dish of complex flavors from the chickpeas cooked in a tangy broth to the roasted vegetables seasoned with coriander and lime juice. I think it would convert anyone to loving eggplant.

The chickpeas need to be soaked overnight (or all day) on a cool countertop or in the fridge. Most of the gassy qualities will be rinsed away in the soaking water, and the tumeric added to the cooking water will help make the chickpeas very digestible.

I've adapted the recipe from one by Yamuna Devi in her 1992 book Yamuna's Table.

I used a slotted spoon to remove the vegetables from the juice and served them with sides of steamed green beans and corn on the cob - it made a great fall meal.

If you like, you can leave the vegetables in the flavorful juice and serve them with rice or barley to soak up the deliciousness.

Eggplant and Potato Hotpot
1/2 tbsp mustard seeds
1/2 tbsp grated fresh ginger
1 lb tomatoes, chopped
1/2 cup chickpeas, soaked overnight in water and drained
5 cups water
1/2 tsp ground tumeric
2 tbsp chopped cilantro
1 1/2 lbs eggplant
1 1/2 lbs potatoes
olive oil
1/2 tbsp ground coriander
1 1/2 tbsp lime juice

Place the mustard seeds in a heavy pan over medium heat. Cover and cook until the seeds start to pop. Add the ginger, tomatoes, drained chickpeas, water, tumeric and cilantro. Bring to a boil. Reduce the heat and simmer for 1 to 1 1/2 hours until the chickpeas are tender.

Meanwhile, roast the vegetables. Preheat the oven to 375°. Cut the eggplant and potatoes into 1" pieces and toss in a small amount of olive oil. Spread onto two lightly-oiled cookie sheets. Sprinkle with ground coriander and bake about 45 minutes until crisp and golden brown.

Sprinkle the lime juice over the hot vegetables, then add them to the chickpeas. Season with salt and pepper. Cover and barely simmer for 10-15 minutes.

With a slotted spoon, remove the vegetables and chickpeas from the broth and place in a serving bowl.

Serves 8