1 Large Eggplant
1 Garlic Head
Ras El Hanout
Light Olive Oil
Steamed Green Beans
Peel and dice the eggplant then saute in warm oil.
Add cleaned and diced tomatoes, spices, garlic and tomato paste.
When the eggplant is more than tender add the chickpeas a small bunch of chopped parsley or cilantro and about a cup of water.
After simmering for awhile and it is the consistency that you like, adding more fresh chopped parsley or cilantro helps bring out all of the flavors.
We ate this on top of steamed Jasmine rice and green beans for our salad. We more commonly eat this with bread and salad. However I didn't make fresh bread last night and rice worked well in a pinch.