Cooking Mediterranean in an Indian State of mind

Some of my recipes are not really intended to be fusion, but they just end up that way, for example I had eaten this really interesting cumin seasoned sauce at a local restaurant, I was trying to re-create that effect, but as the flavors gelled, I threw in some ginger and cilantro and there you have it a lovely fusion dish was created.

Tomato, Eggplant and Whole Splitpea sauce.

For the sauce


3 tbsp olive oil
1 tbsp miced garlic
2 tsp freshly ground cumin
1 onion very finely chopped
2 cups chopped fresh tomatoes
1/2 can tomato puree
1 tbsp tomato paste
1 tsp oregano leaves
2 tsp sugar
1 tsp salt
1/2 cup cooked whole chickpeas
1 tbsp chopped cilantro
Chicken broth as needed
Lots of freshly ground black pepper
2 tbsp grated parmasan cheese
1/3 cup heavy cream

For the eggplant

1 eggplant cut into wedges
2 tsp kosher salt
1/4 cup olive oil
1 tbsp ground cumin and blackpepper

Whole wheat pasta cooked per directions

Method of Preparation

1. Heat the oil and add the garlic and cumin and saute till the mixture is very aromatic.
2. Add the onion and cook till soft and add in the tomatoes, tomato puree and paste and mix well.
3. Stir in the oregano, salt, sugar and about 1/2 cup chicken broth and bring to a simmer and cook for 20 minutes.
4. Add in the remaining ingredients and cook for 5 minutes and set aside.
5. Set the eggplant and salt in a colander for 30 minutes to drain.
6. Heat the oil and add the eggplant and cumin and black pepper. Cook on low heat stirring frequently till the eggplant is soft and cooked through.
7. Add the eggplant to the tomato sauce and heat through.
8. Serve over pasta with additional cheese and pepper as needed.