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. ---------------------------------------------------------------------------
Nutrition
Ingredients
