Instructions

1. Finely chop the onion and garlic.
2. Chop the carrot and red pepper, then cut the baby aubergines in half.
3. Heat the oil in a large casserole dish over low heat, then gently fry the onion and garlic until translucent. Add the aubergine, put the lid on and sauté for about 5-8 minutes.
4. Add the carrot and red pepper pieces. Stir for a couple of minutes.
5. Add all the spices and the tomato purée. Stir for a minute, then add the tinned tomatoes and using the tin, add enough water to cover the veggies well.
6. Season with salt and pepper.
7. Put the lid on and gently simmer for 25 minutes.
8. Add the chickpeas and raisins and cook for another 5-10 minutes. Add more water, if needed.
9. Stir in the chopped parsley before serving.