- 1 and ½ kg eggplants
- 1 large onion
- 2-3 green or red peppers, without the seeds
- 1 large carrot
- 6 grated garlic cloves
- 1 large can of chopped tomatoes
- 500 g canned chickpeas
- s alt to taste
- 2-3 tbsp. olive oil or oil
- 2 dry bay leaves
- 1 to 1 ½ teaspoons sweet paprika or smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ¾ teaspoon cinnamon
- ½ teaspoon turmeric
- ½ teaspoon black pepper
Peel the eggplants and cut them into cubes. Put them in a colander or tray and lightly s alt them. Leave them for 30 minutes or 1 hour to remove the bitterness, then rinse them with water.
In a deep pot, heat the fat and add the chopped onions, peppers and carrots.
Stir and after a few minutes add the garlic, bay leaf and spices. You should add chopped tomatoes, eggplant and chickpeas, and you can add a little water or use the liquid of the chickpeas.
Bring everything nice to a boil. Cook on the stove for 10 minutes. Then pour into a tray and bake in a preheated oven at 190 degrees for 45 minutes. The eggplant should be soft and well cooked. Serve with nice bread and yogurt, sprinkle with parsley if desired.