This is a vegetarian dish where there is so much going on flavor-wise, you never even realize that there’s no meat. Sweet chunks of red bell pepper meet with tart pieces of eggplant and meld together in the spices for a fantastic stew that is rich in vitamin c and fiber. The chewy little raisins reconstitute in the sauce and add yet another level of texture.


  • 1 large onion, cut in half and sliced thinly
  • 5 medium cloves garlic, minced
  • 1 medium red bell pepper, cut into 1-inch chunks
  • 1 medium eggplant, peeled and cut into 1-inch cubes
  • pinch of red pepper flakes
  • 2 tsp turmeric
  • 1/2 tsp garam masala
  • 1 15 oz. can garbanzo beans, rinsed & drained
  • 2 cups cooked lentils
  • 1/2 cup tomato sauce
  • 1-1/4 cups + 1 tablespoon chicken or vegetable stock
  • 1/2 cup raisins (I used a variety of golden, Thompson & red flame)
  • 1 tablespoon chopped fresh cilantro
  • salt and pepper to taste


  1. Heat 1 tablespoon of stock in a large skillet and sauté the onion over medium heat for 5 minutes, stirring frequently
  2. Add garlic, red bell pepper, eggplant, garam masala, and turmeric
  3. Stir to mix it up, and add remaining broth and tomato sauce
  4. Stir again, cover, and cook over a medium-low heat for 15 minutes, stirring occasionally
  5. Add garbanzo beans, lentils, red chili flakes, and raisins and simmer for another 5 minutes
  6. Season with salt and pepper. Serve topped with chopped cilantro

This recipe was inspired by a post on World’s Healthiest Foods.