Ingredients

• 2 eggplants
• 1 tablespoon olive oil
• 1 pinch salt

Filling:

• 1 tablespoon olive oil
• 1 cup chopped sweet onion
• 2 russet potatoes peeled and cubed
• 2 cloves garlic minced
• 1 teaspoon turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1 cup vegetable broth
• 1 can chickpeas drained and rinsed
• 2 tablespoons packed brown sugar
• 2 cups packed baby spinach

Tomato Curry Sauce:

• 1 tablespoon olive oil
• 1 cup diced onion
• 1 clove garlic minced
• 2 teaspoons Massaman curry powder or other hot curry powder
• 1 can diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon packed brown sugar
• 1 pinch salt
• 1 pinch pepper