Moroccan Eggplant and Garbanzo Beans <T>

1 med eggplant
1 lg onion, cut in thin crescents
1 lg clove garlic, chopped
1 med green pepper, cut in 1-in pieces
1/8 tsp crushed red pepper flakes (optional)
1 c water
1 tsp curry powder
1 Tbsp lemon juice
2 tsp honey
3 Tbsp no-salt ketchup
2 c cooked garbanzo beans, drained (or 1 19-oz can, drained and rinsed)
1/2 c raisins (optional)

Peel eggplant and cut into 1-in pieces (about 4 c). Place over steamer, set
over boiling water, cover and cook 12 min, till tender but not mushy. In
saucepan or skillet, combine onion, garlic, green pepper, red pepper flakes,
and 2 Tbsp water. Cover, place over low heat for 10 min, or until green
pepper softens. Add curry powder and cook birefly to combine with
vegetables. Then add lemon juice, honey, ketchup, and remaining water and
bring to boil. Stir in garbanzos, eggplant, and raisins, and simmer
uncovered for 5 minutes. Garnish with 1 cup chopped tomato, 1 orange cut in
wedges, and plain nonfat yogurt. This is really tasty; the combination of
flavors is delightful.
Recipe says serves 4; I say 2 hungry people, with enough leftovers for a
lunch.