Sautéed Eggplant and Chick Peas with Caramelized Onion

Turmeric is not only a delicious, earthy spice, but an excellent antioxidant.  Combine Turmeric with a bit of coriander and the sweetness of caramelized onion, browned eggplant, and sautéed chick peas and you have a hearty vegetarian dish worthy of family and guests.
1 onion, sliced
2-3 Asian eggplants, sliced 1/2-inch
1/4 tsp powdered coriander
2 cloves garlic, minced
palmful fresh parsley, minced

1 can chick peas, drained
1/4 tsp turmeric
1/4 tsp powdered cumin
1/4 tsp red pepper flakes
1/2 tsp salt
1 tsp brown sugar

Sauté the onion in a non-stick skillet in a dash of olive oil for about 10-15 minutes, until beginning to brown and caramelize a bit. Remove to a bowl.

In a separate non-stick skillet, sauté the chick peas in a dash of olive oil along with the remaining spices. Cook for about 10 minutes, turning often.

Meanwhile, heat a bit more olive oil to high in the skillet and add the eggplant. Brown the eggplant slices, turning as needed, for about 8-10 minutes. Season the eggplant with the coriander and ground pepper. Do not salt, or the eggplant will wilt. Return the onions to the pan and add the garlic.

Cook for 2-3 more minutes.

Now gently fold the chick peas into the eggplant mixture and heat through.

Garnish with parsley, a dollop of yogurt and a drizzle of extra virgin olive oil. Serve with brown rice. Serves 4.