Eggplant Chickpea Curry

What's great about this curry is that its roasted so you don't have to stand over the stove while its cooking.

vegetable oil

1/4 tsp ginger

1/2 tsp coriander

1/2 tsp cumin

1 tsp tumeric

{or, simply use a couple of teaspoons of curry powder.}

1 medium eggplant, cubed

1 medium onion, cut into lengthwise wedges

1 15-oz can of chickpeas/garbanzo beans

a couple of large handfuls of baby spinach

preheat oven to 425

mix together the spices and oil. add eggplant, chickpeas, and onions. add salt. toss all together. spread the veggies in a roasting pan, roast in the oven for 30 minutes. stir once or twice. cook until eggplant is tender. stir in the spinach and roast until wilted, about 2 minutes. optional, serve over rice.