Oriental chickpea ragout

Ingredients for 2 servings:

• 1 onion(s)
• 2 cans of tomatoes, peeled, 400 g each
• 5 garlic cloves
• 100 g chickpeas from the can
• ½ eggplant(s)
• olive oil
• 1 ½ tsp, heaped Baharat
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

vegan

Cut the eggplant into cubes, place on a plate and sprinkle with salt, and let stand for about 15 minutes. Pat dry with kitchen paper. Meanwhile, roughly chop the onion, peel the garlic, and also roughly chop it. In a non-stick pan, fry the eggplant cubes in plenty of olive oil over medium heat. In another non-stick pan, first fry the onions in olive oil until translucent, add the garlic, and fry briefly. Deglaze with the tomatoes. Simmer on low heat until the sauce thickens; this takes about 40 minutes. Stir occasionally and roughly crush the tomatoes. Season with salt and plenty of baharat. After about 30 minutes, add the fried eggplant cubes and chickpeas and let simmer. Flatbread or pita bread goes very well as a side dish. Tip: You can of course also fry the eggplant cubes first and then use the same pan for the rest. It will just take longer.