Arabian Eggplant Curry

In large non-stick skillet, over medium-high heat, saute eggplant in 1 tablespoon oil 10 to 12 minutes or until lightly brown and crisp-tender.

Remove eggplant from pan; set aside.

In same skillet, over medium-high heat, saute onions in remaining oil 6 to 8 minutes or until lightly brown and tender.

Stir in ginger, garlic, salt, cinnamon and black pepper and cook 2 to 3 minutes.

Add in eggplant, tomatoes and chick peas; bring to boil.

Reduce heat to low, cover and simmer 30 minutes or until eggplant is tender.

Remove cover and cook 15 minutes or until most of the liquid is absorbed.