2 eggplants
1 tsp each cinnamon, paprika and cumin
2 tsp za’atar (or dukkah)
Salt & pepper
Glug of olive oil
1 red onion finely diced
4 chopped tomatoes
2 tbsp tomato puree
1 tin diced tomatoes
1 tin chickpeas, drained and rinsed
3 tsp apple cider vinegar
Chopped coriander

Preheat oven to 200C. Chop eggplant into medium chunks about 20mm square (3/4”) into a large bowl. Sprinkle all the spices, salt and pepper over and drizzle a good glug of oil. Mix till everything is well coated and moist. Lay on tray lined with baking paper.
Roast eggplant for 25 minutes or till tender. Whilst cooking add the chopped red onion to frypan and cook for 10 mins on low heat with another good splash of olive oil, then add garlic, all the tomatoes, bring to boil then let simmer for 20 mins.
Finally add in the eggplant, chickpeas, apple cider vinegar and salt and pepper to taste, cooking for another few minutes until everything is heated through. Serve with chopped coriander on top.