Aubergine & Chick-pea with Oriental Spices
(FOR 6 PERSONS)
200 gr chick-pea
1000 gr aubergine
1200 ml tomato sauce
3 tablespoons fresh coriander finely chopped
2 tablespoons powdered cumin
1 tablespoon powdered coriander
Salt & Black Pepper to your own taste
3 tablespoons brown sugar
Chick-peas:
Soak them into water for at least 6 hours. Cook them into water slowly, until tender, in the usual way.
Aubergines:
Peel and cut them into big cubes of about 3´5cm.
Fry them into very hot sun-flower oil until they are golden and soft.
Allow them to loose the oil totally by placing them in a colander or on special drying paper.
Tomato Sauce:
You can use either fresh tomatoes or canned tomatoes. I would suggest the fresh choice always. Prepare a tomato sauce in your favorite way or in the same way that you would do for spaghetti.
When the tomato sauce is ready, add the chick-peas, the aubergines, fresh coriander, cumin, powdered coriander and sugar to take away the acidity (sour) of the tomato. Cook all together for 10 or 15 minutes longer.
This dish can be eaten as a starter or just as a snack.