1 medium white onion, chopped, 2 garlic cloves, minced, 1 1-inch piece ginger, peeled and minced finely, 1 tablespoon smoked paprika, 1 teaspoon cumin, 1 cinnamon stick, broken into half, 1 teaspoon-1 tablespoon liquid sweetener of choice, 1 can crushed tomatoes, 1 can chickpeas, drained, 1/2 cup raisins, 1 eggplant, 1 lemon, juiced, feta cheese crumbled
Preheat the oven to 390°F.
First, prepare the eggplant by chopping it into cubes, placing it on a baking tray, and pouring half the lemon juice, a pinch of salt, and some olive oil over the vegetables. Roast this in the oven for 15-20 minutes.
In a saucepan, fry the onion and garlic until they're fragrant. Add the ginger, paprika, cumin, cinnamon, and fry the mixture for another 1-2 minutes until it's aromatic. Add in the sweetener, tomatoes, chickpeas, and raisins, and let it simmer. Throw in the eggplant when it is done. Add the feta crumbs. Let the mixture reduce down until the tomatoes are thick and not watery anymore.
Serve it with couscous.
Preheat the oven to 390°F.
First, prepare the eggplant by chopping it into cubes, placing it on a baking tray, and pouring half the lemon juice, a pinch of salt, and some olive oil over the vegetables. Roast this in the oven for 15-20 minutes.
In a saucepan, fry the onion and garlic until they're fragrant. Add the ginger, paprika, cumin, cinnamon, and fry the mixture for another 1-2 minutes until it's aromatic. Add in the sweetener, tomatoes, chickpeas, and raisins, and let it simmer. Throw in the eggplant when it is done. Add the feta crumbs. Let the mixture reduce down until the tomatoes are thick and not watery anymore.
Serve it with couscous.
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