Cumin-Roasted Eggplant With Sweet Peppers And Chickpeas

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4 cups diced eggplant (2 medium eggplants)

1 medium red onion, cut into small wedges

1 yellow bell pepper, cut into bite-size wedges

1 15-oz. can chickpeas, rinsed, drained, and patted dry

3 Tbs. garlic-infused olive oil

3/4 tsp. ground cumin

3/4 tsp. ground coriander

1/4 tsp. cayenne pepper

1/2 cup nonfat plain Greek yogurt

2 plum tomatoes, chopped

1/4 cup chopped fresh mint

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