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Indian Eggplant Pizza


2 Tablespoons vegetable oil
1 large garlic clove, minced
1/2 jalapeno pepper, seeded and minced
1 medium onion, diced
1/2 large eggplant, cubed
1 Tablespoon brown sugar, firmly packed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom Pinch ground nutmeg
1 prepared pizza crust
1 c. shredded mozzarella cheese
1 c. smoked chicken, diced Sour cream and minced parsley to garnish


Heat the oil in a heavy skillet over medium heat. Stir in the minced garlic, jalapeno, onion, eggplant cubes, brown sugar, salt, cumin, cardamom and nutmeg. Cover and cook, shaking the pan occasionally until the eggplant is barely tender, about 10 minutes. Adjust the seasonings. Refrigerate to let flavors blend overnight.
Spread eggplant mixture over the pizza crust, sprinkle with the shredded mozzarella and smoked chicken. Bake at 350°F for 15 minutes. Cut into wedges. Serve with a dollop of sour cream and a sprinkling of minced parsley. Yield: 4 servings