Moroccan Eggplant With Garbanzo Beans

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1 onion, Large, cut in half and sliced thin 5 garlic cloves, medium and pressed1 red bell pepper, medium and cut in 1-inch squares 1 eggplant, medium and cut into 1-inch pieces red pepper flakes, pinch (I used slighly more for taste)2 teaspoons turmeric1/2 teaspoon garam masala 1 (15 ounce) can garbanzo beans (BPA Free)1 (15 ounce) can lentils, drained1/2 cup tomato sauce 1 1/4 cups vegetable broth1 tablespoon vegetable broth 1/2 cup raisins 1 tablespoon cilantro, chopped and fresh salt and black pepperDirections:1 Slice onion and press garlic and let sit for at least 5 minutes to bring out their health-promoting benefits.2 Heat 1 TBS broth in a 10-12 inch skillet. Healthy Sauté onion in broth over medium heat for 5 minutes, stirring frequently.3 Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce.4 Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.5 Add garbanzo beans, lentils, red chili flakes, and raisins. Simmer for another 5 minutes.6 Season with salt and pepper. Top with chopped cilantro.7 Serve with steamed kale if desired..ob_empty

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