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

1. In a dry hot pan, brown the aubergine slices for 3–4 minutes per side.
2. In a separate pot, sauté the onion and pepper in olive oil until the onion is translucent.
3. Add the garlic, ginger, and cumin. Cook for 2 minutes.
4. Stir in the harissa paste and cook until fragrant.
5. Add the tomatoes and chickpeas. Stir.
6. Quarter the aubergine slices and stir into the tomato mixture.
7. Add the water, adjust seasoning, and bring to a boil.
8. Reduce heat and simmer for 15 minutes until the sauce thickens and the aubergine is tender.
9. Stir in the mint, season if needed, and serve warm.