Ingredients (serves 4):
1 red onion cut into eighths
1 cinnamon stick
2cm piece of fresh ginger, peeled and quartered
1 teaspoon of paprika
1 pinch of saffron
400g (1 cup) of chopped Roma tomatoes
2 red capsicums seeded and cut into pieces
1 tablespoon of brown sugar
400g (1 cup) of cooked chickpeas
60ml (1/4 cup) of oil
4 Lebanese eggplants sliced in half (lengthways)
80g of coriander, roughly chopped
Place the onion, garlic, cinnamon, ginger, paprika, saffron and tomatoes into a large saucepan and pour 1 cup of water bringing it to a boil.
Add the capsicum, sugar and chickpeas simmering it for half an hour.
Heat the oil in a frying pan over high heat and fry the eggplants until golden. Drain them on paper towels.
Remove the cinnamon and ginger chunks from the tomato sauce and stir in the coriander.
Serve the eggplant with the tomato and capsicum sauce adding a bed of couscous.