HKC 5.12: EGGPLANT, TOMATOES AND CHICK-PEAS

Soak chick-peas overnight. Boil until tender, drain and set aside. They may be mashed. Cut tomatoes into quarters and cook until they are almost all liquid. As they cook, cut eggplant into thin wedges. Heat the ghee and add chilis. When chilis are brown, stir in asafoetida and turmeric. Add eggplant and fry, stirring constantly. When eggplant is soft and coated with spices, add chick-peas and tomatoes. Cook covered, stirring occasionally until vegetables are tender and mixture thickens. This is delicious with rice and lemon.