I love this one because it's super quick, easy and delicious! To me, it's kind of hard to mess up a curry dish, but as far as my measurements go you pretty much should always go by your preference in consistency and taste. If you like it more watery, add more water. Thicker, add more eggplant or other veggies. As for seasonings, use what you like. Recipes never have to be followed to a tee. To me, recipes are just guides to give you your own ideas so that you can come up with dishes that work for you. And of course, if everything I use looks good to you then by all means, go for it! Enjoy!!
1 small eggplant, chopped, with the skin
1 can organic garbanzo beans
1 can organic tomato sauce
1 can water
1 chopped tomato
1/2 chopped onion
2 minced garlic cloves
1 tsp. ginger paste
Black pepper, sea salt, rosemary, red chili flakes, cumin and LOTS of curry powder.
Cover and boil on medium heat until eggplant is tender - about 30-45 minutes