Healthy, delicious Indian Bhurtha (eggplant)

I decided to try and make a health version of Bhurtha.  I changed the spice amount a bit and MAN did I score on taste points!  I usually serve this dish with chicken and 1/4c of whole wheat couscous!  I LOVE couscous although Dave thinks it taste like a cereal box.  But then the man lives off of beer and pork chops!

Ingredients

1 eggplant
2 tablespoons vegetable oil (I use coconut oil, but olive or canola is fine)
1  teaspoon cumin seeds
1 medium onion, sliced
1 teaspoon chopped fresh ginger
1 large tomato -  diced
1 clove garlic, minced
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/2 cup peas
1/2 cup chick peas

Directions:

1. Microwave eggplant for about 5 – 7 min  until the flesh is soft and the skin is blistering off.  Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.

2. Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender.Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper. Cook and stir for a few minutes.

3. Place the eggplant pieces in the skillet as well as peas, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Cover over chicken, brown rice or couscous, and serve.