Eggplant, Potato and Chickpea Stew


* 1/2 tablespoon mustard seeds
* 1/2 tablespoon grated fresh ginger
* 450 grams / 1 pound tomatoes, chopped
* 1/2 cup chickpeas (garbanzo beans), soaked overnight in water and drained
* 5 cups water
* 1/2 teaspoon ground turmeric
* 3 tablespoons chopped coriander
* 675 grams / 1 1/2 pounds firm, ripe eggplant
* 675 grams / 1 1/2 pounds red potatoes
* Olive oil spray
* 1/2 tablespoon ground coriander
* 1 1/2 tablespoon fresh lime juice
* Salt
* Freshly ground pepper
* 1 1/2 tablespoon virgin olive oil or melted margarine

Place the mustard seeds in a heavy casserole over moderate heat. Cover and dry-fry until the seeds sputter and pop. Add the ginger, tomato, chickpeas, water, and turmeric and half of the fresh coriander. Bring to a boil; reduce the heat slightly and gently boil for 1 to 1 1/2 hours, or until the chickpeas are soft.

While the beans are cooking, roast the vegetables: preheat the oven to 190C/375F. Cut the eggplant and potatoes into 2.5 centimeter / 1 inch pieces and toss to mix. Spray two nonstick cookie sheets with olive oil. Spread the vegetables out in the pans and spray with olive oil. Sprinkle with coriander and bake for about 45 minutes, or until crisp and golden-brown. Sprinkle the hot vegetables with lime juice.

Fold the vegetables into the hot stew and season with salt and pepper.cover and barely simmer for 10 to 15 minutes. Sprinkle with the remaining coriander and drizzle with oil.