Ingredients
- 1 large onion – chopped
- 1 Tbsp olive oil
- 2 large aubergines – sliced into 1cm rounds
- 1 green pepper – chopped
- 1 clove garlic – minced
- 1 knob ginger – peeled and minced
- 420g chopped, peeled tomatoes
- 300 ml water
- 1 tin chickpeas – drained and rinsed
- 1 tsp ground cumin
- 1 pinch saffron (optional)
- 4 Tbsp harissa paste
- ½ cup fresh mint – roughly chopped
- Salt and pepper to taste
Method
- In a dry hot pan, brown the aubergine slices for 3–4 minutes per side.
- In a separate pot, sauté the onion and pepper in olive oil until the onion is translucent.
- Add the garlic, ginger, and cumin. Cook for 2 minutes.
- Stir in the harissa paste and cook until fragrant.
- Add the tomatoes and chickpeas. Stir.
- Quarter the aubergine slices and stir into the tomato mixture.
- Add the water, adjust seasoning, and bring to a boil.
- Reduce heat and simmer for 15 minutes until the sauce thickens and the aubergine is tender.
- Stir in the mint, season if needed, and serve warm.