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This recipe was uploaded by Allora Andiamo
1.Heat the 2 tbsps of oil in a large frying pan and fry the aubergine cubes till browned. Remove from the pan. 2. Add the other tbsp of oil to the pan and fry the peppers for a few minutes till lightly browned. 3.Add the garlic and fry for 2-3 minutes. 4.Return the aubergines to the pan with all the other vegetables (not the tomatoes or puree though) and add the spices to the mixture, gently frying it for about 3-4 minutes. 5.Now add the tomato puree, tinned tomatoes, stock and the chick peas. Season with salt and pepper. 6.Pop a lid on it and let it cook gently on the stove for about 40 mins, stirring frequently. Alternatively, pop it in the oven at 180°c for about 60-70 mins. You can serve this with bread, rice or couscous or just eat it on its own as a thick soup. Tastes even better the next day :)