Ingredients

Instructions

  1. Cut off the ends of the eggplant, than chop into ¾" cubes. I salted an eggplant once just for fun, but with fresh eggplant just don't find it necessary!
  2. Chop the onion roughly.
  3. Mince the garlic.
  4. Coat a large deep-sided frypan with olive oil. and heat over a medium heat.
  5. Add the minced garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).
  6. Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).
  7. Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.
  8. Salt and pepper to taste.
  9. Serve over rice / pasta / cous cous / even toast would be yummy.
  10. The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy!