"What? I Totally Paused." And I Come to a Screeching Halt for this Eggplant Chana Masala

In 1995, while sitting in my friend, Tanya's, basement on her 15th birthday, eating Sugar Daddies, flirting with the nerdy band geek who wore wingtips and watching Clueless, the last thing on my sugar-buzzed brain was that Cher Horowitz would create a vegan cookbook 13 years later.

And Alicia Silverstone has come up with a good one, at that. And biznatch looks even prettier AND younger than she did in the Aerosmith video!

I'm not Indian food's biggest fan. It lost me at yellow curry. However, this dish is wicked easy to make and the addition of cumin, garlic and eggplant, you may jump on board, too.

Eggplant Chana Masala
courtesy of The Kind Diet

1 1/2 large onions, roughly chopped
3 garlic cloves, minced
1 Tb olive oil
1/2 tsp. curry powder
1 tsp cumin
1 eggplant, peeled and chopped into 1/2" pieces
1 (15 0z) can chickpeas, drained
1 can peeled tomatoes, drained
1 can vegetarian chili (I used Amy's)
1 handful chopped fresh cilantro

1. Saute the onions and garlic with the oil, curry powder and cumin in a large pot until onions are soft or translucent. Add eggplant, saute for five minutes longer until lightly browned.
2. Add chickpeas, tomatoes and chili, simmer for 20-30 minutes. It will reduce to a thick, stewy chana masala. Add more spice to taste and top with cilantro.

This serves roughly 3-4. Serve over brown rice with pita bread!