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Curry Roasted Eggplant and Chickpeas with Broiled Salmon

I'm not even sure when or where I found this curry recipe, but I bookmarked it and have made it many time since.  Sometimes I add more veg (like it appears I did in the photos), but it is always fabulous, and I ALWAYS lay claim to the leftovers.  This dish is extraordinarily easy to make, but will taste like you toiled away in the kitchen.  And the aroma?  Mouthwatering.

Curry Roasted Eggplant and Chickpeas

1 medium eggplant, diced
1 large red onion, chopped
1 medium red pepper, cored and seeded, chopped
1 15-oz can chickpeas, drained and rinsed (spread them and pat dry for extra crispness)
1/4 c. olive oil
2 t. good quality curry powder
1 t. dark or light brown sugar

Preheat your oven to 400°  Whisk together the curry powder, sugar and oil in a small bowl.  Combine the eggplant, onion, pepper and chickpeas, then pour the curry oil over and carefully toss together to combine.  The eggplant will soak up the oil but don’t add anymore.  Eggplant is a sponge; too much oil and it will be too soggy.  Spread the mixture on a baking sheet and bake, shaking the pan once or twice about halfway through, for 30 minutes. This dish can be eaten immediately, but takes on deeper flavor if allowed to sit overnight in the refrigerator.

WW PointsPlus Value: Makes four servings at 7 points each.  That may seem high for a side dish, but the points come from the heart healthy olive oil and the protein packed chickpeas.