Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

I thought it looked tasty. Found it in an old cook book.

Ingredients Nutrition

Directions

  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.
Most Helpful

oh yeah! we absolutely loved this. i used 2 smallish eggplants & 1 28 oz can crushed tomatoes. I think next time I'll use more chickpeas & call it dinner. The leftovers were spectacular topped with poached eggs, too. :) Made for NA/ME Travels to Morocco 12/12.