Aubergine (Eggplant), Courgette And Chickpea Stew

• 2 aubergines
• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 chili pepper, chopped
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• 1/2 teaspoon chili powder
• 2 courgettes, chopped
• 1 (400 ml) can chickpeas, drained
• 5 fresh tomatoes, chopped
• 1 tablespoon tomato puree
• 500 ml stock
• salt, for seasoning
• pepper, for seasoning

1. Cut the top off and wash the aubergines. Prick them with a fork and microwave on high for 5 minutes each.
2. Fry the onions, garlic and chili in the oil for a few minutes.
3. Add the spices and continue to fry.
4. Add the courgettes and chickpeas.
5. Chop the baked aubergine and add.
6. Add the tomatoes, tomato puree and stock and season as required.
7. Bring to the boil and then simmer for around 15 minutes.
8. Serve with crusty bread, rice, bulghar wheat--whatever you want and enjoy!

aubergines, onion, garlic, chili pepper, olive oil, cumin, cinnamon, chili powder, chickpeas, fresh tomatoes, tomato puree, salt, pepper

Taken from www.food.com/recipe/aubergine-eggplant-courgette-and-chickpea-stew-185755 (may not work)