 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2/3 | large | Onion, chopped | 2/3 | eggplant, unpeeled (approx 1-1/4 lb) | Eggplant | 1 1/3 | clove | garlic minced | 1/4 | tablespoon | Spices, ground cumin | 2/3 | teaspoon | ground ginger | 2/3 | teaspoon | Paprika | 2/3 | teaspoon | allspice, ground | 2 | cans (15 oz) | Tomato products, canned, diced | 1 | cup | Chickpeas (garbanzo beans, bengal gram), mature se | 1/3 | cup, packed | raisins, seedless | 1/3 | plants | cilantro, fresh, chopped | 2 | tablespoons | parsley, chopped |
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Steps
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Sequence
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Step
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| | 1 | Heat the stock or water in a flameproof casserole. Add the onions and
cook, stirring occasionally, for 5 minutes, until soft. | | 2 | Add the aubergine,
cover and cook for a further 5 minutes. | | 3 | Add the garlic, ground cumin,
turmeric, ground ginger, paprika and allspice and cook, stirring, for 1
minute. | | 4 | 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.
Adapted from "The Book of One-pot Cooking" by mary Reader |
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