Eggplant, Chickpea & Spinach Masala

- heat 3T of safflo oil in large saucepan
- fry up an onion & 4 cloves of garlic
- when soft & translucent, add 1/4t clove, 1/2t cinnamon, 1/2t cardamon & 1t curry powder
- blend all together and cook for about a minute.
- Add 1 cubed eggplant (salted for 10 min, rinsed and drained)
- Add 1 tin of chickpeas (with its juices - undrained)
- Add 1 handfull of spinach.
- Add 1T braags & 1 T ketchup
- Mix together, cover, bring to a boil on high
- Then reduce head to low and cook for 10m covered, then 10m uncovered to reduce liquid.