Total cooking and preparation time approximately 30 minutes

Serves 4

Ingredients

2 tbsp olive oil
1 large or 2 small red onions, sliced
4 cloves garlic, crushed
1 large aubergine, cut into ½ inch cubes
1 courgette, sliced
1 cup red wine
1 cup water
14 oz tin chickpeas, drained
½ cup black olives, pitted
1 tbsp dried coriander leaves
1 tsp chilli powder
1 tsp paprika
1 tsp ground coriander
½ tsp cinnamon
¼ tsp coarse ground black pepper

Method

1. Heat the oil in a large frying pan on a medium heat and fry the onion, garlic, aubergine and courgette for about 10 minutes, until the aubergine has softened and the courgettes have browned.
2. Stir in the remaining ingredients then cook for about another 10 minutes, until the sauce has reduced.
3. Serve with garlic pitta breads and lemon and herb couscous.