So this is my second try at Eggplant. This time I tried something a little heartier, and it turned out great. The mushy eggplant works great in a curry, and I served it with rice with a vino verde. Fresh parsley is
key. There was a little spice to the dish, and I think I could have gone hotter. I did add in chickpeas because I had some extras, but they worked great in the dish.
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