Ingredients

2 Tablespoons Hot Curry Powder

2 Teaspoons Garam Masala

2 Teaspoons Yellow Mustard Seed

2 Tablespoons Olive Oil

1 Large Onion Chopped

4 Fat Cloves Garlic, Pressed

2 Teaspoon Grated Fresh Ginger

1 Eggplant

3 Cups Cauliflower Florets

1 30 Ounce Can diced Tomatoes

1 30 Ounce Can Chickpeas, rinsed

1 Cup Vegetable Broth or Water

Directions

Step 1: Slice eggplant and salt all the cut sides and place on a wrack to drain for 30-minutes.  Once drained, wipe off salt and dice up into bit size pieces.

Step 2: In a Dutch oven over medium heat add curry powder, garam masala and mustard seed.  Stiring all the time.  Toast until spice start to smoke.  Place toasted spices on a plate and let cool. 

Step 3: Add oil to the hot Dutch oven and add the onions.  Cook until the onions soften.

Step 4: Add ginger and garlic and cook for a couple of minutes more.

Step 5: Add tomoates, do not drain, broth or water, cauliflower, diced eggplant, chickpeas and reserved toasted spices. 

Step 6: Cover and simmer for about 20-minutes. 

Step 7: Serve over some cooked rice if desired. 

Step 8: Note:  This dish does have a kick of heat to it.  If you are not a fan of spicy foods, adjust the hot curry and mustard seeds to about half the amount.

Step 9: Note 2:  You can add some tomatoe paste when cooking the onions to add another depth of flavor.