Egg plant & garbanzo peas

- 1 lb eggplant, cubed
- 1 cup pealed garbanzo peas, soaked overnight & boiled until tender
- 3-4 tblspoons olive oil
- 2 large onions, chopped
- 3 garlic cloves, minced
- ½ teaspoon cumin powder
- ¼ teaspoon cinnamon powder
- 3 tblspoons fresh coriander
- 1 can (14 oz) chopped tomatoes
- salt and black pepper to taste

- sauté onion and garlic in oil, 4-5 minutes, stirring
- add spices, stir
- add eggplant, continue sautéing, 5-7 minutes, stirring
- add tomatoes and peas
c- over pot and simmer, over low, for about 20 minutes

serve over rice or spaghetti / main course, or a side dish