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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I thought it looked tasty. Found it in an old cook book. Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
1 large eggplant, cut into chunks |
2 garlic cloves, crushed |
1 teaspoon ground cumin |
1 teaspoon turmeric |
1 teaspoon ground ginger |
1 teaspoon paprika |
1 teaspoon ground allspice |
3 (14 ounce) cans crushed tomatoes |
1 (16 ounce) can chickpeas, drained |
1/2 cup raisins |
1 tablespoon fresh cilantro, chopped |
3 tablespoons fresh parsley, chopped |
salt and pepper |
Directions:
1. Heat oil in a flameproof casserole dish. Add onion and cook, stirring occasionally, 5 minutes, or until soft. Add eggplant, cover and cook 5 minutes.
2. Add garlic, cumin, turmeric, ginger, paprika, and allspice and cook, stirring, 1 minute.
3. Stir in tomatoes, chickpeas, raisins, cilantro and parsley. Season with salt and pepper. Bring to a boil, reduce heat, and simmer 45 minutes or until vegetables are tender. Serve hot.
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