sm Amount of stock or water, for frying
1 lrg Onion, chopped
1 lrg Aubergine, (eggplant) cut into chunks
2 Cloves garlic, crushed
1 tsp Ground cumin
1 tsp Turmeric
1 tsp Ground ginger
1 tsp Paprika
1 tsp Ground allspice
3 can (14 Oz) chopped tomatoes
1 lb Can chick peas
3 oz Raisins
1 tbl Chopped fresh coriander
3 tbl Fresh parsley, chopped
Salt and black pepper
Heat the stock or water in a flameproof casserole.
Add the onions and cook, stirring occasionally, for 5 minutes, until soft.
Add the aubergine, cover and cook for a further 5 minutes.
Add the garlic, ground cumin, turmeric, ground ginger, paprika and allspice and cook, stirring, for 1 minute.
Stir in the tomatoes, chick peas, raisins and chopped coriander and parsley.
Season with salt and black pepper bring to the boil and simmer for 45 minutes.