1 white onion, diced
500g of minced lamb
1 tin of chickpeas
4 large aubergines sliced into rings
4 large tomatoes sliced
A tin of chopped tomatoes
A large dollop of tomato purée
4 garlic cloves peeled and pushed through a garlic press
500 ml of stock, vegetable, lamb or chicken
Salt and pepper
Olive oil to fry
Fry the aubergines in 3 batches adding more oil as needed. When softened, drain with a slotted spoon and leave on a plate covered in 2 pieces of kitchen paper to soak up the excess oil.
In a clean frying pan, add some more olive oil with the onions and fry until translucent. Add the garlic, tomato purée and minced lamb, stirring and frying for 5 minutes. Pour in 500ml of stock and bring to the boil. Turn the heat to a simmer and stir in the chick peas and tinned tomatoes. Add salt and pepper, then simmer for 30 minutes until cooked.
Add the fresh sliced tomatoes and cover with a glass lid. Continue to simmer for 10 minutes until the tomatoes cook.
Serve with white rice and a mixed chopped salad dressed with olive oil and lemon juice.