
- 2 medium eggplants or 750 g, cut into large cubes
- 2 tablespoons olive oil
- 1 medium onion or 125 g, sliced
- 5 cloves sliced garlic
- 2 medium tomatoes or 300 g, peeled and sliced
- 2 cubes MAGGI Vegetable Stock
- 2 tablespoons tomato paste
- 3 cups or 750 ml water
- 1 tin or 240 g canned chickpeas drained
- 1 pinch ground cinnamon
- 1 teaspoon dried mint